Pat the chicken dry and use a fork or knife to poke a few holes into the pieces for better marinade absorption.In a food processor, blend the orange zest and juice, lime zest and juice, onion, garlic, ginger, Scotch bonnet peppers, scallions, thyme, allspice, cinnamon, nutmeg, paprika, brown sugar, soy sauce, vinegar, olive oil, salt, and pepper until nearly smooth. Reserve about ½ cup of the marinade for basting later.Place the chicken in a large dish or zip-top bag and pour the marinade over, rubbing thoroughly all over and under the skin. Cover and refrigerate for at least 2 hours or overnight for best flavor.When ready to cook, remove the chicken from the fridge 30 minutes before grilling.Preheat the grill to medium-high heat. Clean and oil the grill grates.Grill the chicken for about 15 minutes, flipping every 5 minutes. Move the chicken to a cooler part of the grill and cook for an additional 15–20 minutes, or until the internal temperature reaches 165ºF–170ºF. Baste with the reserved marinade and crisp up on the hot side just before removing from the grill.To bake instead of grill, preheat the oven to 425ºF. Place the chicken on a parchment-lined baking sheet and bake for 40–45 minutes until golden and cooked through to an internal temperature of 165ºF–170ºF.Serve hot, garnished with additional chopped scallions and lime wedges if desired.