Cut up a whole chicken into six pieces (see video) or use chicken pieces like legs, thighs or wings. Wash with the juice of a lime or lemon several times, removing any small feathers, slime, extra fat or skin. Place in a strainer to drain.
Meanwhile, make the home made jerk sauce.
If using whole spices and not powder, add the pimento seeds, peppercorns and cinnamon stick(broken into pieces) to a spice grinder and process until it’s a powder. Set aside.
To a blender add scallions, onion, garlic, thyme, hot pepper/s, salt, brown sugar, vinegar, ground spices, soy sauce and oil. Process until it’s a thick paste.
Season chicken with 1 ½ cups of the seasoning paste, reserving the remainder for the rice and beans or use it to make a jerk bbq sauce.
Marinate the chicken, in a covered bowl or zip lock bag, for several hours or overnight.
When ready to cook, heat oven 350 degrees F or grill and bring the chicken to room temperature. When the grill or oven is hot place the chicken in the oven or on the grill and cook for 60-75 minutes until the skin is golden, crisp brown and cooked, turning halfway.