2 bunches chopped green onions
1/3 cup red wine vinegar
2 tlbs vegetable oil
2 tlbs soy sauce
2 tlbs whole all spice berries
2 cut in half jalapeno chilies
2 tsp salt
1 tsp pepper
1 tsp ground cinnamon
1/4 tsp ground nutmeg
8 large boneless chicken breasts
Coarsely puree first 10 ingredients in processor. Pour puree into large bowl. Add chicken breasts turn to coat. Cover and refrigerate at least 3 hour or over night, turning occasionally.
Prepare grill (medium heat). Remove chicken from marinade. Grill chicken until cooked through, turning occasionally, about 20 minutes. Transfer to plates and serve.
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