To make the wet marinade by hand, first, chop the onion and crush the garlic into a paste. Place them in a medium bowl, then add the thyme, ground pimento, and finely minced hot pepper. Next, add the mashed scallion, and lastly, add salt and oil, and the remaining spices. Mix well until combined.
However, if you're making the marinade in a blender, first, add the chopped onion, garlic, and scallion to the blender, together with oil and salt. Pulse until you get a purée. Then, add the pimento and pulse three times to combine. Lastly, add the thyme and the remaining ingredients, and pulse a few times to incorporate.
For the dry rub, mix all the ingredients. Use three tablespoons for the chicken, and store the remaining mixture in an airtight container.
Cut the chicken into pieces, and coat the pieces with the marinade or massage the dry rub into them. Make sure to get the marinade or the dry rub under the skin as well but do not remove the skin. Leave the meat to marinate as long as possible, but best if overnight.
Grill over medium heat until done, about 40-50 minutes.
