Serves: 4 to 6
Prep time: 20 minutes plus 1 hour to marinate
Cook time: 20 minutes
Difficulty: Easy

1 tablespoon ground Allspice
1 tablespoon dried Thyme
1 1/2 teaspoon Cayenne Pepper
1 1/2 teaspoons freshly ground black Pepper
1 1/2 teaspoons ground Sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons garlic powder
1 tablespoon sugar
1/4 cup olive oil
1/4 cup Soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of 1 lime
3 habaneros seeded and finely chopped
3 green onions, finely chopped
1 cup white onion, finely chopped
4 to six chicken breasts

Combine all of the dry stuff, the first 8 ingredients in a large bowl. Combine all the wet stuff, Olive Oil, Soy Sauce, Vinegar, O.J., and lime juice in a large measuring cup or small bowl. Then slowly pour and whisk the wet stuff into the dry stuff. Once that is all mixed together stir in the vegetables, Habanera, Onions, and Garlic. Add Chicken, cover the bowl and marinate, refrigerated, for at least an hour. Cook the chicken on the grill for about six minutes on a side, brushing on more of the marinade while cooking. Bring the leftover marinade to a boil for a couple of minutes and serve as a dipping sauce.