Prep Chicken: Prepare your chicken for the marinade. If using bone-in pieces, poke holes in the meat for better flavor absorption or pound boneless pieces to ensure even cooking. Pat the chicken dry with paper towels.

Make Marinade: In a blender, combine green onion, chopped garlic, jalapeños, lime juice, olive oil, brown sugar, thyme, nutmeg, cinnamon, allspice, ginger, salt, and pepper. Blend until smooth.

Marinate Chicken: Place chicken in a large resealable plastic bag or bowl, pour marinade over it, ensuring every piece is well coated. Refrigerate for at least 4 hours or overnight.

Grill Option: Preheat grill to medium heat (350°F to 375°F). Grill bone-in pieces for 25-35 minutes, boneless for 8-12 minutes, until internal temp reaches 165°F.

Bake Option: Preheat oven to 375°F. Place marinated chicken on a baking sheet. Bake bone-in pieces for 25-45 minutes, boneless for 15-25 minutes, until the internal temperature reaches 155°F.

Rest & Serve: Let cooked chicken rest for 5-10 minutes before serving. Garnish with reserved green onions.