Rinse the chicken if 1st, then pat it completely dry using paper towels. Place the chicken in a large mixing bowl. Add the olive oil, minced garlic, brown sugar, paprika, ground allspice, dried thyme, onion powder, ground cumin, soy sauce, grated nutmeg, finely chopped Scotch bonnet pepper, salt, and black pepper. Mix everything well until the seasonings form a thick, even marinade.

Add each piece of chicken to the bowl and turn it several times so every side is fully coated. Rub the marinade into the chicken to help the flavors soak in. Cover the bowl tightly and refrigerate for at least 30 minutes. For the best flavor, let the chicken marinate for 4 to 8 hours or overnight.

Remove the chicken from the refrigerator about 15 minutes before cooking. Heat a large skillet over medium-high heat and lightly coat it with a little oil if needed. Place the chicken in a single layer and cook for 3 to 4 minutes on each side until a deep golden-brown crust develops. Avoid overcrowding the pan, and cook in batches if necessary.

Transfer the browned chicken to a baking dish and pour any remaining marinade over the top. Bake in a preheated oven at 375°F (190°C) for 30 to 35 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). If you prefer to cook everything on the stovetop, reduce the heat to medium-low, cover the skillet, and continue cooking for 20 to 25 minutes, turning the chicken occasionally until tender and cooked through.

Take the chicken out of the oven or skillet and let it rest for about 5 minutes so the juices settle. Spoon the rich cooking juices over each piece for extra flavor. Sprinkle freshly chopped parsley on top and serve warm with steamed rice, coconut rice, grilled vegetables, fried plantains, or a crisp green salad for a complete Caribbean inspired meal.