Add scallions, garlic, Scotch bonnet, ginger, thyme, allspice, cinnamon, black pepper, salt, brown sugar, soy sauce, lime juice, pineapple juice, and oil to a blender.
Blend until mostly smooth. Taste and adjust: add more lime for brightness, more sugar for balance, or more pepper for heat.
Pat chicken dry. Score the thickest parts with shallow cuts so the marinade penetrates.
Place chicken in a large bowl or zip-top bag. Pour in about two-thirds of the marinade and coat well. Reserve the rest for basting.
Marinate at least 2 hours or up to 24 hours in the fridge. Longer time means deeper flavor.
Heat oven to 425°F (220°C). Line a large sheet pan with foil for easy cleanup and top with a wire rack if you have one.
Toss onions and peppers with 1 tablespoon oil and a pinch of salt. Spread around the pan, leaving room for the chicken.
Arrange chicken skin-side up on the rack or directly on the pan. Spoon a little reserved marinade over each piece.
Roast for 35 to 45 minutes, until skin looks caramelized and the internal temperature hits 175°F (79°C) for thighs. Baste with the remaining marinade halfway through.
Broil for 2 to 3 minutes at the end if you want extra char—watch closely.
Let the chicken rest for 5 to 10 minutes.
Serve over rice with roasted peppers and onions. Finish with lime juice and fresh herbs.
Use bone-in thighs: They handle high heat and stay succulent.
Don’t skip sugar: It helps the marinade glaze and caramelize.
Mind the heat: Seed the chili for moderate heat, or use just half a pepper for mild.
Grill option: Grill over medium-high heat 6 to 8 minutes per side, covered, until done.
