Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once. Yield: 1-1/2 cups (serving size: 1 tablespoon).

Per serving: 20 Calories; 1g Fat (50% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 181mg Sodium

This rub resembles a paste that is "packed" onto the chicken. Use an electric coffee grinder to grind whole allspice and nutmeg; freshly ground spices will give much more flavor than bottled ones. Be sure to wear gloves when you handle the chile peppers and pack on the rub; the oil in the chiles will burn your skin. Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired.