In a blender, combine soy sauce, olive oil, lime juice, brown sugar, allspice, thyme, cayenne pepper, black pepper, salt, garlic, ginger, scallions, and habanero. Blend until smooth.

Place the chicken thighs in a mixing bowl and pour the marinade over them. Ensure the chicken is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.

Place the chicken on the grill, skin side down, and cook for about 20 minutes.

Flip the chicken and continue to grill for another 15-20 minutes, or until the internal temperature reaches 165°F (75°C).

Remove the chicken from the grill and let it rest for 5 minutes before serving. Enjoy with rice and peas or a fresh salad.