Start to finish: 1 hour, 45 minutes
1 1/2 tablespoons coriander seeds
1 tablespoon allspice berries
1 tablespoon black peppercorns
1-3 habanero chiles, stemmed, seeded and quartered
8 scallions, chopped
6 garlic cloves, peeled
3 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons grated lime zest (3 limes), plus lime wedges for serving
2 tablespoons yellow mustard
1 tablespoon dried thyme
1 tablespoon ground ginger
1 tablespoon packed brown sugar
2 1/4 teaspoons salt
2 teaspoons dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon ground nutmeg
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
2 tablespoons allspice berries
2 tablespoons dried thyme
2 tablespoons dried rosemary
2 tablespoons water
1 cup wood chips (preferably hickory), soaked in water for 15 minutes and drained
Combine allspice berries, thyme, rosemary, and water in bowl and set aside for 15 minutes, until moistened. Using large piece of heavy-duty aluminum foil, wrap soaked chips and moistened allspice mixture in 8-by-4 1/2 inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2 inch slits in top of packet.
When top coals are partially covered with ash, pour on top of unlit charcoal, keeping coals arranged over half of grill. Place wood chip packet on coals.
Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
Clean and oil cooking grate. Place chicken skin side up on cooler side of grill, as far away from fire as possible, with thighs closest to heat and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 30 minutes.
Move chicken skin side down to hotter side of grill. Cook until browned and skin renders, 3 to 6 minutes.
Using tongs, flip chicken pieces and cook until browned on second side and breasts register 160 F and thighs and drumsticks register 175 F, 5 to 12 minutes.
Transfer chicken to serving platter, tent with foil and let rest for 5 to 10 minutes. Serve warm or at room temperature with lime wedges.
Nutrition information per serving: 430 calories; 214 calories from fat; 24 g fat (4 g saturated; 0 g trans fats); 160 mg cholesterol; 1723 mg sodium; 12 g carbohydrate; 3 g fiber; 4 g sugar; 42 g protein.