1 T. fresh grated nutmeg
4 T. fresh ground Allspice
2 scallions-minced
3 T. fresh thyme leaves
4 T. Extra Virgin Olive Oil
1/3 c. soy sauce
3 Scotch Bonnet/Habanero peppers-minced
4 chicken breasts

Combine spices in a bowl and mix thoroughly, let sit overnight if possible.  Rub chicken breast with spice mix in a ziplok bag and let sit overnight in the refrigerator. Grill chicken breast over medium heat until fully cooked,  time may vary depending on thickness of chicken breast and heat of grill. You may adjust the amount of marinade used depending on your personal tolerance for heat, this marinade is very hot, you can also adjust the amount of pepper added.