this is a pretty good recipe.
Marinade:
1 cup finely chopped scallion
2 Scotch bonnet or habanero chiles, seeded and minced (wear
rubber gloves) plus, if desired, additional Scotch bonnet
chiles for garnish
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 1/2 teaspoons ground allspice
1 1/2 teaspoons English-style dry mustard
1 bay leaf, center rib discarded and crumbled
1 garlic clove, chopped
1 1/2 teaspoons salt
1 teaspoon sugar
3/4 teaspoon dried thyme, crumbled
1/2 teaspoon ground cinnamon
2 1/2 pounds chicken parts, the wing tips discarded
Vegetable oil, for brushing the grill
To make the marinate: In a food processor or blender puree the
scallion, the chiles, the soy sauce, the lime juice, the
allspice, the mustard, the bay leave, the garlic, the salt,
the sugar, the thyme, and the cinnamon.
Put the chicken parts in a heavy-duty resealable plastic bag
and spoon the marinade over them, coating them well. Seal the
bag, pressing out the excess air, and let the chicken
marinate, chilled, turning the bags over several times, for at
least 24 hours and up to 2 days.