Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

First chop the onion. Cut off the root and the tip, then cut in half from top to bottom. Peel off the paper skin and discard. Cut the onion from top to bottom into 3, and then from side to side into 3 again.

To cut the scotch bonnet, it is a good idea to wear gloves if you have them. First remove the stem, then cut the pepper in half from top to bottom, and use the knife to scrape out the seeds. The seeds are where most of the ​“spiciness” of the pepper is so doing this will lower the heat. Then cut into 3 pieces.

Remove the roots from the scallion and cut into 4 pieces.

Measure out the five spice, allspice, black pepper, thyme, nutmeg, salt, oil, and soy sauce.

Add the onion, scotch bonnet, scallion, garlic, five spice, allspice, black pepper, thyme, nutmeg, and salt to a food processor and pulse until the mixture is a coarse paste texture.

With the machine running, add the oil and soy sauce in a steady stream.

Add the chicken and marinade to a shallow dish and turn the chicken to ensure it is completely coated. Cover and refrigerate for at least half and hour, or ideally overnight.

Once the chicken is marinated, preheat the oven to 350℉.

Spread the marinated chicken over a baking sheet lined with parchment, drizzling any remaining marinade over top.

Bake for 25 – 35 minutes, until browned and cooked through.

Serve with rice, and optionally fried plantains.