Jamaican Jerk Chicken

In a blender, blend Scotch bonnet peppers, scallions, garlic, ginger, brown sugar, pineapple juice (if using), lime juice, thyme, allspice, bay leaves, nutmeg, salt, peppercorns, cloves, and 1/4 cup soy sauce until smooth. Reserve 1/2 cup marinade; refrigerate until ready to serve. Transfer remaining marinade to a large bowl. Add chicken; toss to coat, making sure to rub marinade under skin. Cover and refrigerate at least overnight and up to 12 hours.

In a small bowl, stir ketchup and remaining 2 Tbsp. soy sauce (if using).

Prepare a grill for high heat; heat 5 minutes, or heat a grill pan over high heat. Using tongs and a paper towel, dip paper towel into oil and lightly brush grates or pan. After 30 seconds, brush with oil again.

Reduce heat to low and grill chicken skin side down, covered, until golden brown and lightly charred, 10 to 12 minutes. Flip chicken, cover, and continue to grill until lightly charred, about 3 minutes more. Flip chicken skin side up and brush with ketchup-soy basting sauce (if using). Cover and continue to grill until an instant-read thermometer inserted into thickest part of chicken registers 165°, about 3 minutes more (white meat and boneless meat will cook at a faster rate).

Transfer chicken to a platter. Top with scallions. Serve with reserved marinade and lime wedges alongside.