**Ingredients**

      * 1 medium onion, coarsely chopped
  *     3 medium scallions, chopped
  *     2 Scotch bonnet chiles, chopped
  *     2 garlic cloves, chopped
  *     2 tblsp brown (preferably palm) sugar
  *     1" of ginger root
  *     1 tablespoon five-spice powder
  *     1 tablespoon allspice berries, coarsely ground
  *     1 tablespoon coarsely ground pepper
  *     1 tablespoon cinnamon
  *     1 teaspoon dried thyme, crumbled
  *     1 teaspoon freshly grated nutmeg
  *     1 teaspoon salt
  *     1/2 cup soy sauce
  *     1 tablespoon vegetable oil
  *     Two 3 1/2- to 4-pound chickens, quartered

**Directions**

**Step 1**

  * In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. 
  * With the machine on, add the the soy sauce and oil in a steady stream. 
  * Pour the marinade into a large, shallow dish, add the chicken and turn to coat. 
  * Cover and refrigerate overnight. 
  * Bring the chicken to room temperature before proceeding.

**Step 2**

  * Light a grill. 
  * Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. 
  * (Cover the grill for a smokier flavor.) 
  * Transfer the chicken to a platter and serve.
  *