• 6 green onions, chopped
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 3/4 cup soy sauce
  • 1/2 cup distilled white vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 1/2 pounds skinless, boneless chicken breast halves





  • In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
  • Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
  • Preheat grill for high heat.
  • Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.