4 habanero chile’s (stems and seeds removed), roughly chopped
4 teaspoons minced garlic
1 tablespoon fresh thyme, finely chopped
1/2 teaspoon ground ginger
1 tablespoon brown sugar
1/2 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon black pepper
Combine oil, lime juice, and next 9 ingredients in a food processor or blender and pulse until well blended. Reserve 1/4 cup of the mixture in a small bowl. Cover and refrigerate. Transfer remaining mixture into a large resealable bag. Add chicken, seal bag, and chill for 3-8 hours.
Grease and preheat grill. Remove chicken from bag, discard the bag and remaining marinade. Grill chicken 5-6 minutes on each side.
Brush reserved sauce over the chicken and grill 2-3 minutes longer on each side until cooked through (large chicken breasts may need some additional grilling time) Garnish with chopped cilantro if desired and serve immediately.