Ingredients
3/4 cup water4 green onions, chopped2 tablespoons canola oil1 tablespoon hot pepper sauce4 teaspoons ground allspice3 garlic cloves, minced2 teaspoons ground cinnamon1 teaspoon salt1 teaspoon ground nutmeg4 boneless skinless chicken breast halves (4 ounces each)
Preparation
In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature.
Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Transfer remaining marinade to a small bowl; cover and refrigerate for basting.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
