2 tablespoons allspice berries
1 tablespoon thyme leaves
4 garlic cloves
1 Jalapeno, halved, stems removed
6 scallions, roughly chopped
1 tablespoon black peppercorns
1 1/2 teaspoons salt
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 2-inch piece ginger, thickly sliced
2 tablespoons soy sauce, optional
Juice of 2 large limes (about 4 tablespoons)
6 large chicken legs, leg and thigh attached
Put allspice, thyme, garlic, chilies, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce and lime juice in a blender or food processor and grind to a rough paste.
Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake chicken for 1- 1 1/2 hours or until well browned and juices run clear.
Put dish under the broiler for a minute or so to char chicken slightly. Remove and serve with coconut rice, if desired.