Cut the chicken into 2-inch pieces and place in a large zip-top bad.
Add the remaining ingredients to a blender or food processor and blend until a smooth paste forms. Season with salt and pepper.
Pour the paste over the chicken. Close the bag and give it a few good shakes so that the chicken is evenly coated. Refrigerate at least 1 hour, up to overnight.
Pack the chicken tightly onto several wooden or metal skewers. Sprinkle the chicken with more allspice.
Heat the grill to medium-high heat (about 400ºF). Place the skewers over direct heat and cook 16-18 minutes, turning occasionally, or until cooked through.
Notes
Adapted from [url href="https://cooking.nytimes.com/recipes/1016056-jerk-chicken"]The New York Times.[/url]