Jamaican Jerk Chicken

This is a lighter version of the type of jerk you would find in Jamaica.
Double the dry spices for a really authentic taste and adjust the amount of habanero to suite your preference.

4 Chicken breasts (6 to 8 oz each, trimmed of fat)
1 tbsp Ground allspice
1 tbsp Dried leaf thyme
1 1/2 tsp Cayenne_pepper
1 1/2 tsp Freshly ground black pepper
1 1/2 tsp Ground sage
3/4 tsp Ground nutmeg
3/4 tsp Ground cinnamon
2 tsp Salt
2 tbsp Garlic_powder
1 tbsp Granulated_Sugar
1/4 cup Olive_oil
1/4 cup Soy_sauce
3/4 cup White distilled vinegar
1/2 cup Orange juice
Juice of 1 lime
1 Scotch_bonnet_pepper ( Habanero_Chile ) seeded and finely chopped (wear gloves)
1 cup Chopped white onion
3 Green_onions , finely chopped