Put all the ingredients listed for Jerk base in a food processor or blender and liquefy.
Pour base in a jar and keep refrigerated; the sauce will keep indefinitely, if refrigerated.
Use the paste to rub on chicken, then leave the chicken, covered, overnight in refrigerator.
Barbecue the chicken over low heat, pour beer over or brush with jerk sauce (prepared sauce below) while grilling.
To make the jerk sauce:
Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
Use to baste chicken and/or to serve, spooned over Jerk Chicken.