SERVES 3 OR 4
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 medium clove garlic, minced or grated on a microplane
(about 1 teaspoon)
1 scallion, roughly chopped
½ teaspoon minced fresh ginger
½ Scotch Bonnet or habanero pepper (see Note above)
1 teaspoon cider vinegar
1 teaspoon soy sauce
2 teaspoon kosher salt
1 tablespoon vegetable or canola oil
1 whole chicken, 3½ to 4 pounds, butterflied according to
the directions here
1 bunch thyme