Place chicken legs and thighs into a 2-gallon Ziploc bag. To create the marinade, place onion, scallions, allspice, thyme, nutmeg, soy sauce, scotch bonnet, malt vinegar, rum, lime juice, brown sugar, ginger beer, and garlic cloves into a blender. Blend until the ingredients become a smooth purée. Pour half of the marinade over your chicken in the plastic bag. Let chicken marinate in the refrigerator for 12 to 24 hours.
Place chicken on a grill over low to medium heat. Try not to move the chicken pieces until the chicken has a good sear. Baste chicken pieces with the remaining marinade every 10 minutes.
Cook until done (approximately 1–1 1⁄2 hours) depending on the size of your chicken pieces. Enjoy with rice & beans, avocado and limes.
If you have an outdoor grill, try grilling with pimento wood for exceptional flavor.
Goes perfectly with Guinness® Foreign Extra Stout