Begin by preparing the chicken for your Jamaican jerk chicken. For bone-in pieces, poke holes in the skin using a sharp knife; this allows the marinade to penetrate deeply. If using boneless chicken breasts or thighs, gently pound them to an even thickness and also poke holes.

In a food processor, combine green onions, garlic, jalapeños, lime juice, olive oil, brown sugar, thyme, nutmeg, cinnamon, allspice, ground ginger, salt, and pepper. Blend until smooth and well-combined.

Place the prepared chicken in a large ziptop bag or a bowl. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the bowl tightly and refrigerate for at least 4 hours, but ideally overnight.

When you're ready to cook, preheat your grill to medium heat, aiming for a temperature between 350°F to 375°F.

Carefully place the marinated chicken pieces on the grill, skin-side down if using bone-in. Grill for about 25 to 35 minutes for bone-in pieces, or 8 to 12 minutes for boneless.

If you prefer to bake your Jamaican jerk chicken, preheat your oven to 375°F. Place the chicken on a prepared baking tray, allowing some space between each piece.

Bake in the preheated oven for approximately 25 to 45 minutes for bone-in pieces, or 15 to 25 minutes for boneless, until they reach 155°F.

Once done, remove from the grill or oven and let it rest on a plate for about 5 minutes before garnishing.