1 tablespoon cracked black peppercorns 3/4 teaspoon grated nutmeg 1 1/2 teaspoons ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 tablespoons salt 1/4 cup muscovado or dark brown sugar 3 to 9 Scotch bonnet or habanero peppers, seeded and chopped 4 teaspoons minced garlic 1 tablespoon minced ginger 2 bunches scallions, finely chopped (green and white parts) 1/2 cup oil Zest and juice of 4 limes 1/4 cup white vinegar 1/2 cup dark rum 1 (4- to 6-pound) chicken, cut into 8 pieces

Step 1 In a large bowl, combine the peppercorns, nutmeg, allspice, cinnamon, cloves, salt, sugar, peppers, garlic, ginger, scallions, oil, lime zest and juice, vinegar and rum. Add the chicken pieces and toss to coat.

Step 2 Place the chicken and marinade in a large, sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.

Step 3Remove the chicken from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear and a thermometer inserted reads 165 degrees. Remove the chicken to a platter and set aside for a few minutes before serving.

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