In a medium glass bowl, combine olive oil and distilled white vinegar.

Add orange juice, lime juice, molasses, and soy sauce to the bowl and stir.

Mix in chopped cilantro, chopped green onions, chopped garlic, and minced chili.

Incorporate bay leaves, peppercorns, crushed cinnamon, ground sage, ground thyme, ground allspice, black pepper, and ground nutmeg.

Place the chicken pieces in a large baking pan.

Pour the prepared spice mixture over the chicken, ensuring each piece is well-coated.

Cover the baking pan with plastic wrap.

Refrigerate the chicken to marinate for 12 hours or overnight, turning once to ensure even marination.

Before grilling, allow the chicken pieces to come to room temperature.

Heat the grill until the coals are somewhat white with ash, ensuring the flame is low.

Place the chicken pieces on the grill.

Cover the grill with the lid.

Grill the chicken for 30 to 35 minutes, turning the pieces to cook evenly.

Baste the chicken pieces with the remaining marinade during grilling.