Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, salt and pepper
In a food processor or blender, combine the following: cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, brown sugar, garlic, nutmeg. allspice, fresh ginger and ground pepper. Pulse for about 30 seconds until blended.
Drench the chicken with jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight.
Cook chicken on the prepare grill 12- 20minutes, until juices run clear (internal temp of 165 degree F), turning often to optimize cooking and browning.You may also broil, or roast the chicken in a hot oven (425 degrees F).