Place the boneless skinless chicken thighs in a large ziplock bag. Combine the marinade ingredients and pour over the chicken. Close the bag and gently toss to coat each thigh. Place the bag in the refrigerator for at least 1 hour.

Prepare a 2 zone charcoal grill - hot side and indirect side.

Add the marinated chicken to the hot side of the grill working in batches. Season with additional jerk seasoning right on the grill.

Flip and turn the chicken often until internal temp reaches 165.

Brush each piece with the jerk glaze - recipe above.

Continue to cook until the thighs reach 175 internal - it should be slightly charred and sticky from the glaze.

After a short rest slice the thighs into small strips.

Spread the calypso sauce on the top and bottom bun Layer on the dill pickle slices and lettuce. Pile on the jerk chicken and island slaw then the top half of the bun.