2 to 3 pounds chicken pieces
4 scallions, chopped
1 medium onion, chopped
4 cloves garlic
1 to 2 Scotch bonnet peppers, seeded if desired
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon black pepper
Blend scallions, onion, garlic, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, oil, vinegar, salt, and black pepper into a marinade
Score the chicken pieces
Rub the marinade all over the chicken
Cover and marinate in the refrigerator for at least 4 hours or overnight
Preheat the grill or oven to medium-high heat
Grill the chicken over indirect heat, turning occasionally, until cooked through
Or bake the chicken at 400°F until browned and fully cooked
Cook until the internal temperature reaches 165°F
Rest the chicken for a few minutes before serving