Blend 2 tablespoons of olive oil, 1 tablespoon of soy sauce, the juice of 1 lime, 1 chopped onion, 1 tablespoon of chopped ginger, 1 Scotch bonnet pepper, and 6 garlic cloves until smooth.
Blend in 2 teaspoons of salt, 2 teaspoons of black pepper, 3 tablespoons of brown sugar, 1½ teaspoons of ground cinnamon, 1½ teaspoons of ground allspice, ½ teaspoon of nutmeg, and ½ teaspoon of dried thyme.
Pat 8 chicken drumsticks dry and coat in the marinade. Cover and refrigerate for 4-24 hours.
Preheat the oven to 400°F / 200°C. Set a wire rack over a foil-lined baking sheet.
Lift the chicken onto the rack. Brush with half the remaining marinade and bake for 25 minutes.
Turn, brush with the remaining marinade and bake for 20-25 minutes more, until deeply browned and the thickest part reaches 165°F / 74°C. Rest for 5 minutes.
