In a small bowl, stir together paprika, onion powder, garlic powder, oregano, basil, salt, thyme, black pepper, white pepper, and cayenne pepper.
– In a food processor combine fresh thyme, pepper, green onions, soy sauce, orange juice, olive oil, rice vinegar, and half of the dry jerk seasonings. Process until the mixture is nearly smooth. Can be a little lumpy.
– Place chicken in a dish or bag and pour marinade over the chicken and make sure to coat all sides. Let marinate for at least 4 hours. Overnight is even better.
– Preheat oven to 400 degrees. Line up chicken pieces on the prepared tray. Lightly sprinkle with remaining dry jerk seasoning. – Bake for 25-30 minutes until chicken reaches an safe internal temperature.