Using a mortar and pestle, grind the allspice and black peppercorns.

Transfer the spices along with the Scotch bonnet peppers, scallions, shallot, ginger, garlic, brown sugar, thyme leaves, lime zest and juice, canola oil, nutmeg and salt to a food processor. Blend or process until smooth.

Set a wire rack inside a rimmed baking sheet and put on kitchen gloves. Place the chicken into a large bowl and cover the marinade all over the chicken using your hands, then transfer the chicken to the wire rack. Refrigerate the chicken, uncovered, for 24 hours or more.

When ready to cook, remove the chicken from the refrigerator, wiping off any excess marinade. Transfer to a plate and let sit at room temperature for 1 hour before cooking.

Meanwhile, prepare the Big Green Egg for indirect grilling using a Conveggerator (plate setter).

Preheat the BGE to 250° measured at the dome.

When your BGE is at temp add half of the soaked allspice berries and half of the bay leaves to the charcoal and allow to smolder. Then place the Conveggerator.

Add a pan of water on top of the Conveggerator and under the rack.

Place the chicken on the rack above the water pan and let cook for 1 hour or until the chicken measures 155°.

Pull the chicken off and let rest while you remove the Conveggerator and set the BGE for direct grilling. Add the remaining Allspice berries and Bay leaves.

Put the chicken skin side down and grill for 5 minutes until it measures 165°.

Pull the chicken and let rest 10 minutes before serving.

Serve with Jamaican Rice & Peas and Limes wedges.