Wash chicken, make gashes on chicken. Make sure not to tear the drumstick skin.
In a blender or food processor take remaining ingredients and make a coarse paste.
Pour it over chicken and rub on to skin and under the chicken skin.
Marinate for 12 – 36 hours in the refrigerator. I left it for 48 hours.
Before grilling, bring it to room temperature.
Preheat the oven to 350 F.
Line a baking sheet with aluminium foil. This is for easy of cleaning. I used a roasting pan with rack.
Place chicken on the rack. Sprinkle some allspice powder and salt over chicken. This is in addition to what is listed in ingredient list and is optional. I didn’t.
Bake for 50-60 minutes, turning the chicken around and basting with marinade at least once in between.
Cook until chicken is cooked and juices run clear when cut with a knife or chicken drumstick temperature reads 180-185 F.
Remove from oven, transfer to a platter, loosely cover with a foil and let rest for 15 minutes. This will let chicken retain it’s juices as it cools.
Serve with beans and rice or Caribbean rice which is cooked with beans.