A sweet and spicy variation using honey to mellow the heat of the scotch bonnet peppers.
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In a food processor, blend the green onions, scotch bonnet peppers, garlic, ginger, allspice, thyme, soy sauce, lime juice, oil, and cinnamon into a thick paste.
Place the chicken thighs in a large bowl or zip-top bag and coat thoroughly with the jerk paste, reserving 2 tablespoons of the paste for the glaze.
Marinate the chicken in the refrigerator for at least 4 hours, though overnight is preferred for maximum flavor penetration.
Preheat your grill or oven to 375°F (190°C). If using an oven, place the chicken on a wire rack over a baking sheet.
In a small saucepan, whisk together the honey and the reserved jerk paste over low heat until combined and slightly thickened.
Cook the chicken for 35-45 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
During the last 10 minutes of cooking, generously brush the honey glaze over the chicken pieces to create a sticky, caramelized finish.
Remove from heat and let the chicken rest for 5 minutes before serving to ensure the juices redistribute.
