• Seed and finely chop the Scotch Bonnet pepper.
• Butcher the whole chicken into 8 pieces and trim fat.  I leave the skin on but you can remove it if you like.
• In a food processor or blender, combine the dry ingredients.  The  allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, clove, cinnamon, lime zest, salt, garlic powder, salt, and brown sugar.
• Blend to combine or make a coarse mixture.
• Next pulse while adding the liquids.  The olive oil, soy sauce, vinegar, orange juice, and lime juice.
• Add the Scotch Bonnet pepper, onion, green onion, and blend 5-10 more seconds, leaving pieces of the pepper and onions visible.
• Put the chicken in a large plastic bag or bowl and pour only as much marinade on as it takes to coat and cover the chicken.  Mix well to coat all parts of the chicken.
• Reserve the remaining marinade to make a sauce while the chicken is cooking.
• Remove air from the bag and seal, or cover the bowl with plastic wrap pushed down on the chicken. Marinate for at least 2 hours, or longer.  Overnight if possible.

To Cook:

• Preheat an outdoor grill.  In Jamaica the cooks use Pimento wood, but that is hard to come by in the states.
• Remove the chicken parts from the marinade and grill for 5 minutes on each side to brown and caramelize the marinade.  
• Continue to cook for 10- 15 more minutes on each side or until fully cooked
• While grilling, baste with the marinade.

For a Sauce:

• Bring the leftover marinade to a boil and pour it on the finished chicken when it is done cooking or serve in a bowl for dipping. *Note - see cooking notes.*