Put all ingredients except the chicken in a food processor and process until smooth.
Put the chicken into a re-sealable plastic bag and pour the marinade over it.
Seal the bag and massage it to make sure all of the chicken is covered. Refrigerate overnight or 6-8 hours
Heat barbecue grill to high and spray with cooking spray
Remove drumsticks from marinade and transfer to a platter. Discard marinade.
Place chicken drumsticks on the grill and allow to sear, about 2 minutes per side.
Turn grill heat to low, close the lid and grill the chicken, turning occasionally, until internal temperature at the thickest part of the drumstick reads 170°, about 40 minutes. Serve hot, with lime wedges.
Notes
Use care when handling a hot chile like the Scotch Bonnet. Wear gloves and avoid touching your face. Because you are using a food processor for this recipe, you can simply remove the stem and put the whole chile pepper in without chopping.If you are unable to find a Scotch bonnet chile, you can substitute a Habanero.