4 tsp. allspice berries (crushed) in mortar & pestle or 1 tsp. ground
6 cloves garlic, crushed & peeled
2 tbsp. fresh ginger, chopped & peeled
2 tbsp. dark brown sugar
1 tsp. ground cinnamon
1/2 to 1 tsp. chopped, seeded jalapeno pepper
1/4 to 1/2 tsp. black pepper
1/4 to 1/2 tsp. ground hot red pepper
1/2 tsp. salt
1/3 c. olive oil
1/2 c. sliced green onions
1/4 c. red wine vinegar
2 tbsp. lime juice
1 chicken (3 1/2 lbs.), cut into 12 pieces

Combine allspice, garlic, ginger, sugar, cinnamon, jalapeno, red pepper, black pepper, salt, oil, onion, vinegar and lime juice in food processor. Whirl until smooth.

Place chicken in large non-reactive pan. Rub with marinade. Gently lift skin up and rub marinade under skin. Cover with plastic wrap. Refrigerate 2 hours.

Preheat oven to hot (400 degrees). Transfer chicken to boiler-proof baking pan that will hold pieces in one layer.

Bake in preheated hot oven for 35 minutes. Raise oven temperature to broil and broil chicken 4 inches from heat 4 to 5 minutes or until lightly crisped. (The difference between the range of the hot spices is so you can make it to your taste.)