For authentic jerk chicken, prepare one onion, 1/2 cup green onion, 1 teaspoon each of salt, allspice, vinegar, pepper and vegetable oil. Gather one hot pepper, a whole chicken and 1/2 teaspoon each of thyme, cinnamon and nutmeg, and 2 teaspoons soy sauce. Marinate and cook the chicken.
Chop the onion and green onion coarsely, and place them in a food processor along with herbs, spices, soy sauce, vinegar (cider or white varieties) and the hot pepper. When selecting the hot pepper, consider the Scotch bonnet or habanero, as these are traditional. If you desire less heat, substitute jalapeno or omit a pepper altogether. Blend everything until the consistency is smooth, and pour the mixture over the chicken in a large bowl or sealed bag. Let the chicken marinate for at least six hours.
The most authentic method for preparing the chicken is to grill it over an open fire, with the most-traditional heat source being pimento wood. If this is hard to do, substitute another wood or common charcoal. If grilling is undesirable or impractical, you can broil or roast the chicken in an oven at 450 degrees Fahrenheit until the chicken reaches the proper internal temperature. For truly authentic jerk chicken, use fresh herbs rather than dried, and Jamaican allspice rather than Mexican or Honduran.