6 green onions, chopped

1 onion, chopped

1 jalapeno pepper, seeded and minced

3/4 cup soy sauce

1/2 cup distilled white vinegar

1/4 cup vegetable oil

2 tablespoons brown sugar

1 tablespoon chopped fresh thyme

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 1/2 - 2 lbs chicken - cut up (your choice of pieces)

In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds or until everything is well combined and evenly processed.
Place the chicken in a medium bowl, and pour the marinade overtop. Refrigerate for 4 to 6 hours, or overnight (ideally overnight if you can!)
Preheat grill for high heat.
Lightly oil grill grate. Cook chicken on the prepared grill until juices run clear. Times will vary depending on what pieces of chicken you are cooking.