Ingredients
2 Bunches Green Onions, Chopped
1/3 C red wine vinegar
2 T olive oil
2 T soy sauce
2 T whole allspice berries, crushed
2 jalapeno chilis, cut in half
2 t salt
1 t pepper
1 t ground cinnamon
¼ t nutmeg
8 large boneless, skinless chicken breast halves
Preparation
Coarsely puree all but chicken in processor. Pour into large bowl or Ziploc bag. Add chicken breasts and turn to coat. Cover and refrigerate at least 3 hours or overnight (even 2 days early will be ok).
Prepare grill (medium heat). Remove chicken from marinade. Grill chicken until cooked, about 20 minutes.
