Prepare the Jerk Marinade: In a food processor or blender, combine the scallions, garlic, habanero peppers, thyme, allspice, cinnamon, smoked paprika, nutmeg, soy sauce, brown sugar, olive oil, apple cider vinegar, lime juice, black pepper, and salt. Blend until you have a smooth, vibrant green paste.

Marinate the Chicken: Place the chicken legs in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, making sure each drumstick is thoroughly coated. Massage the marinade into the chicken, ensuring it gets under the skin and into all the crevices. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.

Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken legs on the prepared baking sheet, leaving space between each drumstick for even cooking.

Bake to Perfection: Drizzle the chicken legs with the remaining 2 tablespoons of olive oil. Bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and caramelized. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.