Combine the chilli, garlic, ginger, salt, thyme, spices and pepper using a pestle and mortar or a spice grinder. Scrape the paste into a bowl, then add the vinegar, molasses and 1½ tbsp water. Stir until combined. Score each piece of chicken deeply 4 times on both sides, then place in a container in which it fits snugly, or a zip-lock bag, pour over the marinade and close or seal. Leave for 8 hrs or overnight.
Heat a barbecue or grill. Just before cooking, tumble the chicken in the oil, then cook for 10 mins on each side, turning occasionally and brushing with remaining marinade. Serve with fried plantain, rum and Coke and some reggae music.