3-4habanero peppers(or jalapeno if desired) seeds and membranes removed
¾cupsoy sauce
½cupdistilled white vinegar
¼cupvegetable oil
2tablespoonsbrown sugar
1tablespoonchopped fresh thyme
½teaspoonground cloves
½teaspoonground nutmeg
½teaspoonground allspice
½teaspoonground cinnamon
2tbsplime juice
1tbspminced garlic
Instructions
In a food processor or blender, combine the marinade ingredients. Pulse in the food processor until it is a chunky marinade. Reserve 1/2 cup aside and place in the fridge.
Place the chicken breasts in a medium bowl and pour the marinade over top. Cover. Refrigerate for 4 to 6 hours, or overnight for the best results.
Lightly oil the grill grate on your grill or BBQ. Preheat to a high temperature. Place the chicken on the grill and cook until it reaches an internal temperature or 165°F for chicken breast or 185°F for dark meat.
While grilling, brush with the extra marinade for extra flavor, cooking the chunks of peppers etc on top of the chicken like shown. Remove, plate, and serve with lime wedges.