Place the first 12 ingredients in a blender and mix well.
Grind the cinnamon sticks, cloves, allspice, nutmeg, and salt in an electric coffee mill, food processor, or mortar, and pestle. Add to the blender and mix well.
Remove excess fat from chicken.
Wash chicken with the juice of two lemons and dry well with paper towels.
Place in a pan and cover with the juice of the two remaining lemons.
Soak the chicken in half of the sauce. Set aside the remaining sauce.
Cover chicken with plastic wrap and refrigerate overnight or a minimum of 2 hours.
Heat the grill to medium heat (350°F) and brush olive oil onto the hot grill.
Remove excess sauce from the chicken and place chicken pieces on the grill.
Cook over direct heat, uncovered, for 6 minutes on each side, depending on the thickness of the chicken. (When chicken no longer sticks to the grill, it’s ready to flip over.)
Once the grill is turned off, transfer the chicken to the other side of the grill so that it continues cooking, covered, over indirect heat. Brush with the remaining marinade periodically. Cook for another 10-15 minutes or until the chicken’s internal temperature reaches 170°F. Serve and enjoy.