Start by washing the whole chicken with vinegar. You can use about 2 capfuls of vinegar in the water. Ensure it's thoroughly cleaned.
Cut the chicken into smaller pieces for marinating. You can leave the breast attached to the wing.
Prepare the dry rub by mixing the following seasonings: 1 tablespoon each of all-purpose seasoning, onion powder, garlic powder, and seasoning salt. Additionally, add 1 tablespoon of black pepper and the crushed pimento seeds (All Spice).
Season the chicken generously with the dry rub. Make sure to get the seasoning into all the nooks and crannies. You can let this marinate for a while, or proceed to the next step immediately.
To prepare the wet rub, in a blender, combine green scallions, fresh thyme, 1 Scotch Bonnet or Habanero pepper (adjust to your spice preference), a handful of garlic cloves, pimento seeds, vinegar, liquid Maggi seasoning, and the Walkerswood Jerk Sauce. Blend until you have a smooth wet rub.
Pour the wet rub all over the seasoned chicken, ensuring that it's well-coated. You can even use the neck and any extra pieces of meat for additional flavor.
Let the marinated chicken sit for a few hours or overnight to absorb the flavors. The longer it marinates, the better the taste.
Prepare your grill or smoker for cooking. Use your favorite wood chips for a smoky flavor, and cook the chicken until it's tender and well-charred.
Once cooked, serve your Jamaican Jerk Chicken with your favorite sides, such as rice and peas and fried plantains.