Combine Scotch bonnet peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime juice, lime zest, 3 teaspoons black pepper, and 1 tablespoon salt in a blender or food processor. Blend for approximately 1 minute until smooth.
Place the chicken into a large dish and pour the marinade over it. Massage thoroughly, ensuring every part of the chicken is coated. Refrigerate overnight for the best flavor. Reserve ½ cup of the marinade for later use.
Place the bay leaves and whole allspice berries separately into water and refrigerate overnight.
When ready to cook, remove the chicken from the refrigerator and shake off the excess marinade. Light about half a chimney of charcoal until the coals are covered with gray ash. Pour the hot coals onto only one side of the grill for indirect cooking and allow the grill to preheat.
Meanwhile, place the reserved jerk marinade into a saucepan over medium heat. Bring to a slow simmer, then add 2 sticks of butter. Once melted, remove from heat and reserve as your jerk butter.
Place the chicken on the cool side of the grill with the skin facing up and the legs pointing toward the hotter side. Cover immediately and cook for 15–20 minutes.
Open the grill and place the soaked bay leaves and allspice berries directly over the hot coals. Cover immediately and continue cooking for another 15–20 minutes. Open the lid and baste the chicken generously with the jerk butter.
Add approximately 15 fresh coals to the fire. Place any remaining bay leaves and allspice berries directly over the coals. Continue cooking for about 20 minutes, or until the chicken reaches an internal temperature of 145°F.
Uncover the grill and wait until the coals are hot again. Move the chicken directly over the hot coals and cook until the skin becomes crisp and beautifully charred. Add any remaining bay leaves and allspice berries directly onto the fire to create additional smoke. Continue cooking until the thickest part of the breast reaches 165–170°F.
Baste the chicken with the jerk butter every time you open the grill. Once fully cooked, transfer the chicken to a serving platter and serve immediately.
The overnight marinade, combined with the smoke from bay leaves and allspice berries, creates the authentic flavor that makes traditional Jamaican jerk chicken so distinctive. Basting frequently with the jerk butter keeps the meat juicy while building layers of smoky, spicy flavor.