Jerk Chicken Pieces Jamaican

6 whole habanero peppers
6 shallots, rough chopped
5 cm knob fresh ginger, rough chopped
6 garlic cloves
2 tbsp freshly thyme leaves
1 tbsp ground allspice
1 tsp grated nutmeg
2 tbsp brown sugar
½ cup soy sauce
2 tbsp zest & ¼ cup lime juice
¼ cup rice bran oil
SIDS SALT & PEPPER to taste
12 or more drumsticks or 4 legs
¼ cup whole allspice
36 dried bay leaves

Combine peppers, shallots, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest & juice, oil and 1 tbsp SIDS SALT & PEPPER in the bowl of a food processor or the jar of a blender. Blend until a rough purée is formed, about 1 minute.
Place chicken pieces in a large bowl or baking dish. Pour marinade over chicken and turn until thoroughly coated. Place chicken and all the marinade into zipper-lock bags. Place whole allspice berries and bay leaves in another large zipper-lock bag and fill with water. (to hydrate the berries & leaves) Refrigerate chicken overnight and up to 1 day.
When ready to cook, remove chicken from bags, allow excess marinade to drip off and transfer to a large plate. Set the leftmost burners of a gas grill to medium-high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Set vents to half open.
Drain bay leaves and allspice berries in a fine mesh strainer. Spread 24 bay leaves evenly over the cooler side of the grill (it's ok if some allspice berries fall through) in a pattern just large enough to fit the chicken. Lay the chicken over the bay leaves skin side up with the legs pointed towards the hotter side of the grill. Place 4 bay leaves over hot side of grill and immediately cover, with the vent above the chicken. Cook for 15 minutes.
Open lid and place 4 bay leaves and allspice berries on hot side of grill directly above the coals. Immediately cover and cook for another 15 minutes. Open lid, place remaining bay leaves and allspice berries on hot side of grill directly above the flame. Cover and continue to cook until the coolest part of the chicken breast registers 60oC on an instant read thermometer, about 20 minutes longer.
Uncover grill and increase heat to high. Carefully lift the chicken off the bay leaves and transfer it to the hot side of the grill skin side up. Using tongs, drop the bay leaves into the grill directly onto the coals or burners so that they smoke. Cook the chicken until lightly charred, about 3 minutes. Flip chicken and continue to cook until skin is crisp and charred and coolest part of breast registers 65 to 70oC on an instant read thermometer, 4-6 minutes longer. Season to taste with SIDS SALT & PEPPER.
Transfer to a large platter, allow to rest 5 minutes and serve.