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.