Preheat oven to 350 degree.

Add all the marinade ingredients to a blender and pulse 30 seconds to 1 minute. Set aside.

Score the chicken legs/thighs and breasts - two to three light cuts.

Place the chicken parts in a large aluminum foil baking pan in a single layer. Pour the marinade onto the chicken and coat the chicken thoroughly.

Cover the pan tightly with aluminum foil.

Bake for 1 hour.

Remove the cover. Baste the chicken with the pan gravy/marinade. Reserve ½ cup of the pan gravy/marinade.

Increase the oven temperature to 425 degrees.

Return the pan with the chicken to the oven (uncovered). Bake for 20 to 30 minutes until the chicken starts to turn brown. Baste the chicken 2 to 3 times with the pan gravy during this cooking time.

Remove the chicken to a platter/serving dish. Garnish with chopped scallions if desired.

In a 2 quart pot or saucepan, over medium high heat, add the chicken broth and the ½ cup reserved jerk marinade. Bring to a boil and cook for 5 minutes.

In a small cup or bowl, dilute the cornstarch in the cold water, using a whisk or fork.

Add the diluted cornstarch to the broth. Whisk to incorporate. Bring to a boil. Reduce heat to low and simmer for 10 to 15 munites until the gravy starts to thicken to your desired thickness.Note: You can add up to 1 more tablespoon cornstarch for a very thinker/heavier gravy. You can also use up to 1 cup of the marinade and ½ cup chicken broth for a more distinctive jerk flavor.

Pour into a gravy bowl and serve with the jerk chicken.

Plate, Serve and Enjoy the most tender jerk chicken and gravy. Happy Cooking.