Source: Annette Alders Hatchery Division
Cook Time: 12 minutes Number of Servings: 4

 1 1/2 Tsp Sage
 2 Tbsp Salt
 3 Tsp Thyme
 1 1/2 Tsp Pepper
 3 Tsp Allspice
 1/4 Cup Olive Oil
 1/4 Cup Soya Sauce
 2 Whole Bay Leaf
 3/4 Tsp Nutmeg
 1 Cup Onion, chopped
 1/2 Cup Orange Juice
 3/4 Tsp Cinnamon
 1 Ounce Garlic Powder
 1 1/2 Tsp Cayenne Pepper
 4 Whole Chicken Breast, boneless & skinless
 3 Whole Green Onions, sliced
 3/4 Cup Vinegar
 3 Tsp Cane Sugar

Instructions:
In a large glass or ceramic bowl, combine 1 tbsp. allspice, 1
tbsp. thyme, 1 1/2 tsp. cayenne pepper, 1 1/2 tsp. pepper, 1
1/2 pepper, 1 1/2 tsp. sage, 3/4 tsp. nutmeg, 3/4 tsp.
cinnamon, 2 tbsp. salt, 2 tbsp. sugar.  Slowly whisk in 1/4 cup
soy sauce, 3/4 cup vinegar and 1/2 cup orange juice.  In a slow
 stream, whisk in 1/4 cup olive oil.  Add 1 cup chopped onion
and 3 sliced green onions. Add 4 chicken breasts and allow to
marinate over night at room temperature, or  over night in the
refrigerator.  Toss 2 bay leaves on the coals then grill the
chicken 6 minutes on each side.  Brush with the marinade
while cooking.