Put allspice, thyme, garlic, scotch bonnets, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce, molasses, orange juice and lime juice in a blender and puree until combined.
Put chicken in a bowl, and cover with the marinate. Refrigerate for at least 2 hours, preferably overnight.
Remove chicken from the marinate. In a cast iron skillet on medium high heat, add the chicken and brown on both sides - about 2 minutes per side. Put the chicken in a baking dish with the marinate added back.
Turn oven on to 350 degrees. Put the baking dish in the oven, uncovered. Bake for 45 minutes to 1 hour. Finish the dish under the low broiler for a minute or so to add to the char. Remove and serve with rice and red beans and tostones.