Prepare the marinade: In a blender or food processor, combine scallions, garlic, thyme, allspice, cinnamon, nutmeg, cayenne pepper, brown sugar, soy sauce, lime juice, vegetable oil, and scotch bonnet pepper. Blend until smooth.

Marinate the chicken: Make deep cuts into the chicken legs to allow the marinade to penetrate. Rub the marinade all over the chicken, ensuring it gets into the cuts. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat the grill: Heat your grill to medium-high heat (about 375°F/190°C). If using charcoal, wait until the coals are white-hot.

Grill the chicken: Place the chicken on the grill, skin-side down. Cook for about 15 minutes, then flip and cook for another 15 minutes, or until the internal temperature reaches 165°F (74°C).

Baste with marinade: During the last 10 minutes of cooking, baste the chicken with any remaining marinade to enhance the flavor.

Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve with rice and peas or grilled plantains.