Seed and finely chop habanero pepper.  Trim chicken of fat.  In a large bowl. Combine the allspice, thyme, cayenne pepper, black pepper, age, nutmeg, cinnamon, salt, garlic powder and sugar.  With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.

Add the habanero pepper, onion, and mix well.  Add the chicken legs, cover and marinate for at least 1 hour, longer if possible.

Preheat an outdoor grill.  Remove the legs from the marinade and grill for 6 minutes on each side or until fully cooked.  While grilling, baste with the marinade.  Bring the leftover marinade to a boil and serve on the side for dipping.