In a large bowl, combine allspice, thyme, cayenne pepper, black pepper, cinnamon, salt, minced garlic, grated ginger, minced scotch bonnet peppers, soy sauce, vegetable oil, brown sugar, and lime juice. Mix well to create the jerk marinade.

Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Preheat your oven to 375 degrees F. Arrange the marinated chicken in a single layer on a baking sheet.

Bake the chicken in the preheated oven for about 45 minutes, or until the chicken is cooked through and the skin is crispy.

Serve the baked jerk chicken hot, garnished with lime wedges if desired.