In a bowl, combine 1 tbs fresh lime juice, 1 tbs soy sauce, 1 tbs olive oil, 1 tbs brown sugar, 1 tsp minced garlic, 1 tbs thinly sliced scallion, 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1 tsp ground allspice, 1 tsp paprika, 1/4 minced scotch bonnet or habanero (optional), 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Whisk until sugar dissolves and ingredients are evenly distributed.

Marinate

Place the chicken in a shallow dish or resealable bag. Pour about two-thirds of the marinade over the chicken, reserving the remainder for basting while cooking. Rub the marinade thoroughly over and under the skin where possible. Cover and refrigerate for at least 1 hour, ideally 3–6 hours; for best flavor, marinate up to overnight.

Cook

Bring to room temperature

Remove the chicken from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature for more even cooking.

Preheat and prepare

Preheat oven to 375°F (190°C) if finishing in the oven, or preheat grill to medium (about 350–400°F / 175–200°C). If using a skillet or grill pan, heat it over medium-high heat and add 1 tsp butter or olive oil to coat.

Sear skin

Place the chicken skin-side down on the hot grill or pan. Sear without moving for 4–6 minutes until the skin is deeply golden and releases easily. If using a grill, watch for flare-ups and move as needed.

Finish cooking

If using a grill, move the chicken to a cooler part of the grill (indirect heat), skin-side up, and close the lid. If pan-searing, transfer the chicken to a baking sheet skin-side up and place in the preheated oven. Roast or grill indirectly until internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 20–30 minutes depending on size. Baste once or twice during cooking with the reserved marinade (that has not contacted raw chicken) or spoon pan juices over the top to keep moist.

Crisp the skin (optional)

For extra-crispy skin, increase oven temperature to 425°F (220°C) for the last 5 minutes or move chicken briefly over direct high heat on the grill, watching carefully to avoid burning.

Rest

Remove chicken from heat and let rest 5–8 minutes to allow juices to redistribute. This helps ensure a juicy result.

Finish & Serve

Garnish and serve

Squeeze lime wedge over the chicken, sprinkle chopped cilantro or parsley if using, and serve hot. Leftover reserved marinade may be heated to a simmer for a minute and drizzled over the chicken if desired.