1 tb Ground allspice
1/4 c Olive oil
3/4 c White Vinegar
1 Lime juiced
3 Green onions, finely chopped
4 Chicken breasts
1 1/2 ts Cayenne pepper
2 tb Garlic powder (NO) fresh
1 1/2 ts Ground sage
3/4 ts Ground cinnamon
1 tb Sugar
1/4 c Soy sauce
1/2 c Orange juice
1 Scotch bonnet pepper
1 c Onion, finely chopped
1 tb Dried thyme
1 1/2 ts Freshly
-ground black pepper
3/4 ts Ground nutmeg
2 tb Salt (NO) use Tamari
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a
large bowl, combine the allspice, thyme, cayenne pepper, black
pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a
wire whisk, slowly add the olive oil, say sauce, vinegar, orange
juice, and lime juice. Add the Scotch Bonnet pepper, onion, and mix
well. Add the chicken breasts, cover and marinate for at least 1
hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each
side or until fully cooked. While grilling, baste with the marinade.
Heat the leftover marinade and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the
hottest of the capsicum peppers, they're truly incendiary. Substitute
Serranos of Thai Bird Chiles if you can't find them.