In a saute pan, dry toast nutmeg, cinnamon, coriander seeds, cloves, allspice, and black peppercorns. Grind into a powder.
In a food processor, puree scallions, large onion, Scotch bonnets, thyme leaves and garlic cloves. Add the ground spice mixture to the pureed vegetables. Add 1/2-cup lime juice, soy sauce, and raw sugar. Blend all ingredients well, this is the jerk marinade.
Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate refrigerated for 2 hours to overnight.
Preheat the oven to 350 degrees.
Bake for 35 minutes in 350-degree F oven. Remove from the oven and finish on the grill.
Recipe courtesy of Cheryl Smith