• Place the chicken pieces in a gallon-size resealable bag. The bag should be large enough for the marinade to coat every piece evenly once you massage it in.
• Add the green onions, garlic, habanero peppers, ginger, lime juice, soy sauce, brown sugar, thyme, black pepper, allspice, cinnamon, and nutmeg to a food processor, then pulse until a slightly coarse paste forms. You want the mixture chopped and spoonable, not totally smooth, so it clings well to the chicken.
• Pour the marinade into the bag with the chicken, press out the excess air, seal, and rub the mixture all over the pieces. Refrigerate for 3 to 24 hours so the flavors can settle into the meat.

Oven Instructions

• Heat the oven to 375 °F and line an 18 by 13-inch baking sheet with foil, then coat it with nonstick spray. The lined pan keeps cleanup easier and helps the sugary marinade from sticking too aggressively.
• Lift the chicken from the marinade and space the pieces out on the prepared baking sheet. Leaving room between the pieces helps them roast instead of steam.
• Bake for 45 to 50 minutes, then broil for the last few minutes if you want deeper color. The chicken should look browned at the edges and cooked through, with darker charred spots on the surface.

Or Grill Instructions

• Preheat a gas grill to medium-high heat, about 400 °F, then clean and lightly oil the grates. A well-oiled grate helps the marinated chicken release more cleanly once it starts to sear.
• Grill the chicken for about 30 minutes, turning occasionally and lowering the heat a bit if the outside darkens too fast. You’re looking for juicy meat, a good char, and skin that looks deep brown rather than burnt black.