Caymanian-Style Jerk Chicken

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10 seasoning peppers or mini multicolored bell peppers

2 to 3 Scotch bonnet peppers (or up to 6, depending on how spicy you like it)

8 cloves garlic

2 bunches scallions, chopped

1/2 cup ground allspice

1/2 cup firmly packed dark brown sugar

2 tablespoons fresh thyme leaves

1 tablespoon whole allspice berries

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup orange or pineapple juice (fresh is great, but bottled is fine)

2 tablespoons olive oil

2 tablespoons soy sauce, or more as needed

1 teaspoon freshly ground black pepper

Kosher salt

One 5- to 6-pound chicken, cut into quarters (leg/thigh and breast/wing)

Vegetable oil, for greasing

Sliced hard dough bread or white bread, to serve

Ketchup, to serve