Line your baking dish with foil for easier cleanup.

Trim excess fat and skin from chicken. Leave most skin on.

Cover the chicken with the lemon/lime or 1/4 cup vinegar.

Rinse chicken with cold water to remove lime and drain well.

Pierce the chicken with a pairing knife or fork. I also put my fingers between the skin and meat to allow the best absorption of the marinade.

https://cookpad.wasmer.app/us/recipes/359455-jamaican-jerk-marinade

Place in zip lock bag or covered container and refrigerate at least two hours. I like to do overnight turning the chicken every few hours for equal coverage.

When ready to cook. Put chicken in baking dish skin side up and let come to room temperature.

Preheat oven to 375°F.

Place baking dish on middle rack and cook for 1 hour 20 minutes. Brush on extra marinade as chicken cooks. For darker crispier chicken put on broiler for last few minutes.

Serve with rice or rice and peas.

Will feed six or thee hungry Jamaicans.