In a blender or food processor, combine the scotch bonnet pepper, green onions, garlic, ginger, allspice, thyme, soy sauce, brown sugar, and vegetable oil, then pulse until a smooth paste forms.

Place the chicken leg quarters in a large bowl or zip-top bag and pour the marinade over them, rubbing it thoroughly into the meat.

Allow the chicken to marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 24 hours for deeper flavor.

While the chicken marinates, combine the rinsed rice, coconut milk, kidney beans, diced onion, water (or broth), and a pinch of salt in a medium pot.

Bring the rice mixture to a boil over medium-high heat, then reduce the heat to low, cover tightly with a lid, and simmer for 18-20 minutes until the liquid is absorbed.

Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.

Grill the chicken for 25-30 minutes, turning occasionally, until the skin is charred and crispy and the internal temperature reaches 165°F.

Remove the rice from heat and let it sit covered for 5 minutes, then fluff gently with a fork.

Serve the hot smoky chicken alongside the coconut rice and peas, garnished with extra fresh thyme or a squeeze of lime.