In a blender, combine Scotch bonnet peppers, onion, garlic, green onions, soy sauce, vegetable oil, allspice, nutmeg, cinnamon, thyme, lime juice, salt, and pepper. Blend until smooth to create the jerk marinade.

Place chicken pieces in a large bowl and pour the marinade over them, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to marinate.

Preheat your grill to medium-high heat. Remove chicken from the marinade, shaking off excess, and grill for about 20 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165°F.

Serve the jerk chicken hot, garnished with additional lime wedges and fresh green onions if desired.