• 1 medium onion, coarsely chopped

• 3 medium scallions, chopped

• 2 Scotch bonnet chiles, chopped

• 2 garlic cloves, chopped

• 1 tablespoon five-spice powder

• 1 tablespoon allspice berries, coarsely ground

• 1 tablespoon coarsely ground pepper

• 1 teaspoon dried thyme, crumbled

• 1 teaspoon freshly grated nutmeg

• 1 teaspoon salt

• 1/2 cup soy sauce

• 1 tablespoon vegetable oil

• Two 3 1/2- to 4-pound chickens, quartered

Directions

1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.

2. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.