Cut the whole chicken into quarters or smaller pieces and set it aside in a bowl.
To prepare the jerk chicken marinade, add the vinegar, brown sugar, thyme, salt, allspice, cinnamon, nutmeg, garlic powder, olive oil, water, black pepper, white pepper, ginger, scallions, onion, and Scotch bonnet pepper into a blender or food processor and puree until a saucy consistency.
Marinade the chicken by rubbing the jerk marinade and coating both sides of the chicken. Cover the chicken bowl with plastic wrap and refrigerate for at least 1 hour up to 24 hours.
Prepare your barbecue grill: For best results, use a charcoal grill to cook the jerk chicken. If you don’t have a charcoal grill, it’s fine, prepare your gas grill.
Grill the chicken on medium-high heat with a low open flame if using a charcoal grill, be careful not to scorch or burn the chicken, slow cook the jerk chicken turning it over as needed. It will take about 50 minutes to fully cook depending on how big the chicken pieces are. The chicken is fully cooked when the internal temperature reaches 165°F (74°C) or above.
If you’re using a gas barbecue grill to cook the jerk chicken follow the same steps the only difference is they won’t be an open flame like the charcoal grill.
Allow the chicken to char a little but be careful not to burn the marinade.
Serve the jerk chicken with bonnet pepper sauce, rice, and beans.