for the marinade: 2 cups finely chopped scallion

2 scotch bonnet or habanero chilies -- seeded

and minced -- (wear rubber gloves) -- or 1 tablespoon -- scotch bonnet -- pepper sauce* plus -- if desired, -- additional scotch -- bonnet chilies for -- garnish 2 tablespoons soy sauce

2 tablespoons fresh lime juice

5 teaspoons ground allspice

3 teaspoons english-style dry mustard

2 bay leaves -- center ribs

-- discarded and the -- leaves crumbled 2 garlic cloves -- chopped

1 tablespoon salt

2 teaspoons sugar

1 1/2 teaspoon dried thyme -- crumbled

1 teaspoon cinnamon

5 pounds chicken parts -- the wing tips

-- discarded vegetable oil for brushing the grill

*available by mail order from "Mo Hotta-Mo Betta", P.O. Box 4136, San Luis Obispo, CA 93403, Tel. (800) 462-3220

Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.

Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.

On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.