In a medium bowl, combine garlic, ginger, green onions, and scotch bonnet pepper. Add soy sauce, olive oil, brown sugar, thyme, allspice, cinnamon, nutmeg, salt, and black pepper. Mix well until all ingredients are fully combined.

Marinate Chicken

Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight for maximum flavor.

Grill Chicken

Preheat Grill

Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are hot and covered with ash.

Grill the Chicken

Remove the chicken from the marinade and let excess marinade drip off. Place the chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.

Rest and Serve

Once grilled, remove the chicken from the grill and let it rest for 5 minutes. Serve hot, garnished with fresh herbs if desired.