Caribbean Jerk Chicken Marinade

Combine the finely chopped green onion, freshly squeezed orange juice, grated ginger, diced jalapeno, lime juice, soy sauce, minced garlic, ground allspice, ground cinnamon, and whole cloves in a resealable container. Seal the container and give it a vigorous shake to combine all the ingredients thoroughly.

Add the boneless, skinless chicken breast and coat it evenly with the marinade mixture; refrigerate for 8 hours to allow the flavors to penetrate the meat.

Preheat your outdoor grill to a medium heat setting and lightly brush the grill grates with oil to prevent sticking. Remove the marinated chicken from the refrigerator and reserve the remaining marinade mixture.

Place the chicken on the preheated grill and cook it until it reaches an internal temperature of at least 170 degrees F (77 degrees C), indicated by a visual check where the juices run clear and the chicken is no longer pink in the center. Flip the chicken halfway through the cooking time, which should take around 12 to 15 minutes.

In a small saucepan, bring the reserved marinade mixture to a boil over medium heat. Reduce the heat and let it simmer, uncovered, until the marinade has thickened slightly, which should take about 5 minutes. Drizzle the reduced marinade over the cooked chicken to add an extra layer of flavor and moisture.