This begins by removing the thighs from the jerk seasoning. Use you fingers to wipe off any excess jerk so that the chicken just has an even coating of it. Make sure to keep the wiped-off jerk in the bowl — it’s going to be used to baste the thighs just before they go under your hot broiler / grill, and then once more halfway through their charring.
Time now for some gentle frying of the thighs. Set a big, heavy skillet on a low-medium heat, and add the oil. I used a deep-sided, 12-inch skillet for this frying.
Let the oil heat for a minute, then add the thighs — skin-side up — in a single layer across the skillet. You might find that all the thighs won’t fit in the skillet all at once — that’s fine, just fry them in two batches.
You’re aiming here to fry the thighs gently for about 12 minutes on one side over that low-medium heat. Then turn them so that they can gently fry for another 5 minutes, skin-side down. Good. Turn off the heat, and let the thighs sit in the skillet as you turn your broiler / grill to high and wait for it to come up to heat.
Now transfer the thighs to a non-stick baking tray — skin-side up. Space them apart evenly on the tray, and give their tops a thorough coating with the jerk seasoning. Leave enough jerk in the bowl so that you can give the thighs a similar basting after they’ve had their first 90 seconds under the broiler.
As soon as your broiler / grill is hot, slide in the tray so that the thighs are about 3 inches below that high-heat. Let the thighs sizzle away for 90 darkly-charring seconds, then remove the tray, and baste the thighs’ tops with the last of the jerk seasoning.
Return the tray to the broiler, and give the thighs another 90 seconds’ charring under that sizzling hot heat. Done. Serve immediately.