Combine nutmeg, cinnamon, coriander, cloves, allspice, black peppercorns in a frying pan and heat on medium high until toasted and fragrant. 3-4 minutes.
Place all of the ingredients listed in step one in a spice grinder and grind until powder. Set aside.
Combine scallions, onion, peppers, thyme, garlic in a blender or food processor and puree. Add lime juice, soy sauce and raw sugar and pulse until well combined. Add spices from step 2 and pulse till combined. If you do not want your chicken to be so spicy – remove seeds and ribs from pepper. You may use a different type of hot pepper if Scotch Bonnets are not available.
Score the chicken in a hash mark design on both sides. Salt and Pepper the chicken to taste. Place in a large bowl. Pour mixture from previous step over the top and make sure all pieces are well coated. Place plastic wrap over the top of the bowl and place into refrigerator over night or for 3+ hours.
After marinating overnight, preheat oven to 350. Place in a 9x13 baking dish and bake at 350 for 35 minutes.
Finish the chicken on the grill on medium heat until juices run clear
Allow to rest x 10 minutes before serving.