Jamaican Jerk Chicken   - 6 to 8 medium-sized chicken breasts - 1/4 cup virgin olive oil - 1/4 cup soy sauce - 1/4 cup red wine vinegar - 1/2 cup rice vinegar - 1/2 cup fresh orange juice or the equivalent made from concentrate - l Tbs. brown sugar - 1 tsp. coarse salt - 1 tsp. thyme - 1/2 tsp. nutmeg - 1 tsp. cinnamon - 1/4 tsp. cayenne pepper - 1 tsp. freshly ground black pepper - 1 Tbs. allspice - 1 tsp. finely minced chili peppers* *Habanero and Scotch Bonnet chilis are preferred. Be sure to remove the seeds and ribbed veins inside. If these peppers are not available, use jalapenos. If jalapenos are used, increase the amount 8-fold, as these peppers are significantly milder than Habaneros or Scotch Bonnets.   - 1 Tbs. finely minced fresh ginger - 2 large cloves of garlic, finely minced - 2 large shallots, finely minced - 6 scallions* *this recipe calls fo the use of the greens only and not the onion bulbs. The greens are finely sliced. In a large bowl combine, constantly stirring, all of the above ingredients, save the chicken breasts. Set bowl aside for at least several hours. Wash the chicken breasts well and pat dry. Place them in a pan or large bowl, whichever is suitable, and pour the above sauce over them. Make sure that the sauce is rubbed in well and that the sauce covers the breasts. Cover and refrigerate overnight. The following day, bake the marinated chicken breasts in a preheated oven at 350 degrees F for 45 minutes. Turn and baste the breasts occasionally. Finish cooking the chicken breasts by grilling them over hot coals that have died down to a medium heat for another 25 to 30 minutes, all the while turning the breasts and basting them with the remaining marinade. Serves 6-8