Ingredients
2tbspsalt
2tbspgarlic powder
1tbspwhite sugar
1tbspground allspice
1tbspthyme,dried
1½tspcayenne pepper
1½tspground black pepper
1½tspground sage
¾tspground nutmeg
¾tspground cinnamon
¾cupwhite vinegar
½cupfresh orange juice
¼cupsoy sauce
¼cupolive oil
1lime,juiced
1cupwhite onion,finely chopped
3green onions,diced
1scotch bonnet chile pepper,chopped
4chicken breasts,skinless boneless, trimmed
Preparation
Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl.
While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice.
Add onion, green onions, and chile pepper then mix well. Add chicken breasts, cover, and marinate for at least 1 hour or overnight.
Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade. Reserve.
Cook chicken on the preheated grill, basting with the reserved marinade frequently until no longer pink in the center and juices run clear for about 6 to 8 minutes per side, depending on the thickness of the chicken.
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
