I consulted in a Caribbean restaurant about a year ago and the jerk
chicken was the bomb.
We usually left it marinating over night and cooked it first thing in the morning, once it was done it went to chill at room temperature(good ventilation will help get the skin as dry as possible= better skin once cooke). When people ordered it we just baked it again at 200C til the skin was done. It was great and as long as you cook it from room temperature it will always turn great with super crispy skin.
Usually we cooked at 10 am so we had the morning batch ready by 11, that would last us through lunch. 4pm we would cook the dinner batch. No need to hold it warm and just reuse whatever you have left over for minced
chicken in whatever way you want(make sure to either cook it again though). Ideally nothing would be left depending on how you can gauge what you'll need by service.
A piece of
chicken leg would be done in 10 minutes(convection oven is needed here) if I remember correctly, if you want speed reheat them in batches. It really all depends on your needs but it is definitely doable.
bonus points if you fry it, No flour or nothing just throw the whole leg(cutting in half for convenience) in the frier and see the magic happen, it makes some real good Caribbean style fried
chicken.
