Rinse and dry the chicken
pieces and put them into a shallow glass dish.
Put the allspice
, peppercorns, and cinnamon stick
into a spice grinder
and grind to a powder. To a full sized blender
add the onion
, peppers, scallions
, garlic, scotch
bonnet, thyme, lime
juice, olive oil, butter, and ground spices
. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it.
Heat the oven to 375 degrees F.
Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade
and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast
until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.