Ok, here ya go.  This one comes out fairly hot, if you want a milder sauce
use a milder pepper.  I usually marinate the meat at least 24 hours, then
either grill it or cook it indoors (stovetop for pork, oven for chicken). And
I cook down the remaining marinade to use as a sauce for the meat.  (I know
you aren't supposed to, but I heat it enough to kill anything bacteria from
the meat juices.)

With so many ingredients, I usually make at least 2 batches at a time and
freeze some of the sauce.  In fact, recently I've only been using a half
batch of sauce at a time.

Jamaican Jerk Sauce
for 2 1/2 - 3 lbs chicken or pork

6 scallions, green only, thinly sliced
2 large shallots, finely minced
2 large cloves garlic, finely minced
1 T finely minced fresh ginger
1 t seeded, ribbed and finely minced hot fresh chili*
---------------------------------------
1 T ground allspice
1 t freshly ground black pepper
1/4 t cayenne pepper
1 t ground cinnamon
1/2 t ground nutmeg
1 T fresh thyme leaves OR
    1 t dried thyme
1 t coarse salt
1 T dark brown sugar
---------------------------------------
1/2 C fresh orange juice
1/2 C rice wine vinegar
1/4 C red wine vinegar
1/4 C soy sauce
1/4 C olive oil

*preferably Scotch Bonnet or Habañero Chili.  If not available, substitute
another fresh chili.  (I have used a dried pepper, but it¹s better with
fresh)

In a bowl combine the first group of ingredients.  Reserve.

In another bowl combine the second group of ingredients.  Mix thoroughly.  
Whisk in orange juice, vinegars and soy sauce.  Slowly drizzle in oil,
whisking constantly.  Add to reserved scallion mixture.  Stir to mix.  Let
rest at least an hour.

Sauce will keep a few weeks in the refrigerator and for several months if
frozen.