Grenadian-Style Grilled Chicken

Ingredients

• •9 boneless skinless chicken breast halves, 5 ounces each
• •Coating:
• •2 medium yellow onions, chopped
• •2 tablespoons brown sugar
• •1 1/2 teaspoons ground allspice
• •1 1/2 teaspoons dried thyme
• •1/2 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/2 teaspoon crushed red pepper
• •1 teaspoon coarsely ground black pepper
• •1/4 teaspoon salt

Directions

1. 1Place all of the coating ingredients in a food processor, and process until the mixture is finely chopped and well blended. Spread the mixture on both sides of the chicken breasts, cover, and chill for several hours or overnight.
2. 2When ready to cook, coat a disposable 9 by 13 inch aluminum pan with nonstick cooking spray. Arrange the chicken in a single layer in the pan, and pour any remaining juices over the chicken.
3. 3Cover the pan tightly with aluminum foil. Place the pan on the grill rack over low heat, and cook, with the grill covered, for 25 minutes, or until the juices run clear when the meat is pierced and the meat shows no trace of pink.
4. 4Carefully uncover the pan, and transfer the chicken to the grill rack. Continue cooking for 7 to 10 minutes, or just until the chicken is nicely browned, turning the chicken once and basting with any remaining pan juices. Serve hot.
5. 5If rain turns your cookout into a cook-in, it's simple to bake this chicken in the oven. Arrange the chicken in a coated 9 by 13 inch pan, as described above. Cover the pan with aluminum foil, and bake at 325 degrees for 25 minutes. Remove the chicken from the pan, and place under the broiler for 6 to 8 minutes, or just until brown, turning once, and basting with any remaining pan juices.