Jamaican Jerk Chicken

Tim made the Jerk Chicken recipe recently for a group, and it was delectable! Grilled was better than baked, but baked was stll pretty awesome. Because it's a Jamaican recipe, Tim had me make the festival [bread] to go with it, which everyone also enjoyed muchly.
A warning about the chicken though: When it was baked, it infused the oven with its scent, which is now making my cookies taste weird. (Although apparently I'm the only one who can taste anything odd...)

---Jamaican Jerk Chicken---

Ingredients:
-One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
-6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
-2 Tbsp. thyme
-2 Tbsp. ground allspice
-8 Cloves garlic, finely chopped
-3 Medium onions, finely chopped
-2 Tbsp. sugar
-2 Tbsp. salt
-2 Tsp. ground black pepper

1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger

-1/2 cup olive oil
-1/2 cup soy sauce
-Juice of one lime
-1 cup orange juice
-1 cup white vinegar

Directions:
Chop onions, garlic, and pepper. Throw them and everything else (except chicken) in the blender. Marinade for about a day. Grill or bake, with frequent intervals to baste with more marinade.