2 T. Ground allspice
2 T. Thyme
1 T. Black pepper
1 tsp. Ground ginger
1 tsp. Cayenne pepper
1 1/2 tsp. Nutmeg
1 1/2 tsp. Cinnamon
2 1/2 T. Granulated garlic
1 tsp. Splenda
1 T. Garlic cloves, minced
1 C. Yellow onion, diced fine
1/2 C. Scallion, diced fine
1 Each Scotch bonnet chili, minced fine
1 3/4 C. White vinegar
1/2 C. Lime juice, fresh
Chicken Breasts

Combine all ingredients except chicken in a covered container and mix thoroughly. Add chicken to marinade. Allow chicken to marinate in refrigerator overnight, reserving some of the marinade for basting. Grill slowly over a smoky hardwood fire. Baste chicken as it cooks with some of the marinade.