Caribbean jerk chicken

Ingredients

• 1 tablespoon cracked black peppercorns
• 3/4 teaspoon grated nutmeg
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons salt
• 1/4 cup muscovado or dark brown sugar
• 3 to 9 Scotch bonnet or habanero peppers, seeded and chopped
• 4 teaspoons minced garlic
• 1 tablespoon minced ginger
• 2 bunches scallions, finely chopped (green and white parts)
• 1/2 cup oil
• Zest and juice of 4 limes
• 1/4 cup white vinegar
• 1/2 cup dark rum
• 1 (4- to 6-pound) chicken, cut into 8 pieces