Made jerk chicken with a moruga scorpion. It was excellent and just the right amount of heat. I used one moruga and two habs. Something I've done with Jerk chicken that has really kicked up the flavor is to smoke the chicken with bay leaf and allspice berries. Doing so is supposed to emulate the flavor of cooking the chicken on pimento wood sticks like they do in Jamaica. It definitely adds an awesome dimension to it. Here is an article where I derived most of the recipe and the idea for smoking it with bay leaf:
http://www.seriouseats.com/2013/08/the-food-lab-how-to-make-jerk-chicken-at-home.html
http://www.seriouseats.com/2013/08/the-food-lab-how-to-make-jerk-chicken-at-home.html
