Blend scotch bonnet peppers, allspice, garlic cloves, fresh thyme, soy sauce, brown sugar and cinnamon until smooth and fragrant. Taste and adjust heat to your tolerance.

Using a sharp knife, score the chicken pieces deeply down to the bone. This is essential — the marinade needs to penetrate deep into the meat, not just coat the surface.

Rub every inch of the chicken with the paste, working it into every score mark. Seal in a bag or container and refrigerate 12 to 24 hours. The longer the better.

Set grill to medium heat. If using charcoal, let coals ash over before cooking. Add pimento wood chips to the coals if available for authentic smoky depth.

Grill 40 to 45 minutes total, turning every 8 to 10 minutes with the lid closed between turns. The skin should caramelize and char in spots — that char is pure flavor.

Rest 5 minutes off the heat. Serve with rice and peas and fried sweet plantains. A squeeze of fresh lime over the top right before serving is the finishing touch.