This recipe came to me by way of the February 2005 Zaar recipe adoption. Don't let the amount of vinegar concern you. The finished product does not have a sour taste at all, and I was quite pleased with the recipe. The only changes I made were to reduce the amount of salt and increase the amount of chicken, as the marinade makes a substantial amount. If you choose to halve the recipe, I would recommend using the full amount of the marinade ingredients to keep the flavor in balance. Note: edited 3/19/07 to add freezing instructions for OMAC.

Ingredients

4 serv.

ground allspice1 tablespoon
dried thyme↗1 tablespoon
cayenne pepper↗1 1⁄2 teaspoons
black pepper↗1 1⁄2 teaspoons
ground sage↗1 1⁄2 teaspoons
grated nutmeg↗3⁄4 teaspoon
cinnamon↗3⁄4 teaspoon
salt↗1 -2 teaspoon
garlic powder↗2 tablespoons
sugar↗1 tablespoon
soy sauce↗1⁄4 cup
cider vinegar↗3⁄4 cup
orange juice↗1⁄2 cup
olive oil↗1⁄4 cup
minced onion1 cup
green onions, chopped (green included)↗3
chicken pieces8

Step-by-step instructions

1
In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil.
2
Add onion and green onion.
3
Combine well.
4
Add chicken and allow to marinate refrigerated overnight, turning occasionally.
5
Remove chicken from marinade and bring to room temperature.
6
If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination.
7
Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally.
8
To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze.
9
To serve, thaw in fridge overnight and then grill as directed.

Source: food.com

Original recipe ↗

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