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Seed and finely chop the Scotch Bonnet pepper (keep the seeds if you like EXTRA spicy).
Trim the chicken of fat.
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic and sugar.
With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange and lime juice.
Add the Scotch Bonnet pepper, onion and put entire mixture in blender.
Add the chicken, cover and marinate for at least an hour (the longer the better).
Preheat the grill (charcoal if you have it).
Remove the breasts from the marinade and grill until fully cooked. While grilling, baste with the marinade.
Bring the leftover marinade to a boil...this will be your sauce when the chicken is cooked. Very important to BOIL the marinade.
To serve, slice or chop the chicken into pieces and top with leftover (boiled) marinade as the sauce.