Ingredients

2 whole	chickens
6 cloves	garlic
2 medium (quartered)	onions
2 (stems removed)	habanero chillies or scotch bonnet
3 tablespoons	vegetable oil
1 tablespoon	ground allspice
1 tablespoon	salt
2 teaspoons	dried thyme
1 bunch (quartered)	green onions
1 teaspoon	sugar
1 teaspoon	freshly ground pepper
1/2 teaspoon	ground nutmeg
1/2 teaspoon	mace

Instructions

1. Place chicken in shallow glass baking dish; set aside. Place marinade ingredients in bowl of food processor or blender; process until pureed. Rub marinade over chicken until thoroughly coated. Cover with plastic wrap; refrigerate 2 hours or overnight.

2. Prepare grill for high heat. Remove chicken from marinade; grill about 3 minutes on each side Reduce heat on medium. Cover: 10 minutes. Turn chicken; cook until cooked through, 10-15 minutes longer.