1 cup finely chopped white onion
1/3 cup white wine vinegar
6 green onions, finely chopped
6 cloves garlic, minced
1 habaņero or serrano pepper, seeded and finely chopped
2 teaspoons olive oil
2 teaspoons dried thyme leaves, crushed
1 tablespoon ground allspice
2 teaspoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon black pepper
1/2 teaspoon ground red pepper
6 boneless skinless chicken breast halves

Combine all ingredients except chicken in medium bowl and mix well. Place chicken and marinade in a resealable plastic bag. Marinate in refrigerator 4 hours or overnight, turning occasionally.

Spray grill with nonstick cooking spray and heat to medium-high heat. Remove chicken from marinade and grill 5 to 7 minutes per side or until chicken is no longer pink in center, brushing occasionally with marinade. Discard any remaining marinade.

Makes 6 Servings
Serving Size: 1 chicken breast