Step 1: Prepare the Jerk Marinade

1. In a blender or food processor, combine Scotch bonnet peppers, green onions, garlic, ginger, thyme, allspice, cinnamon, nutmeg, soy sauce, vinegar, orange juice, lime juice, olive oil, brown sugar, salt, and black pepper.
2. Blend until smooth. Taste and adjust seasoning if needed.

Step 2: Marinate the Chicken

1. Place the chicken in a large bowl or resealable plastic bag.
2. Pour the jerk marinade over the chicken, ensuring every piece is well-coated.
3. Cover and refrigerate for at least 4 hours (overnight is best for maximum flavor).

Step 3: Prepare the Grill or Oven

1. If using a grill, light the charcoal and let it burn until the coals are covered with white ash. Add pimento wood sticks for an authentic smoky flavor.
2. If using an oven, preheat to 375°F (190°C) and line a baking sheet with aluminum foil.

Step 4: Cook the Chicken

1. Remove the chicken from the marinade (reserve some marinade for basting).
2. Grill the chicken over medium heat, turning occasionally and basting with the reserved marinade. Cook until the internal temperature reaches 165°F (74°C).
3. If baking, place the chicken on the prepared baking sheet and bake for 45-50 minutes, basting halfway through.

Step 5: Rest and Serve

1. Let the chicken rest for 5-10 minutes before serving.
2. Garnish with fresh thyme or sliced green onions if desired.