Combine olive oil, lemon juice, orange juice, soy sauce, brown sugar, allspice, basil, black pepper, cayenne pepper, chili powder, cinnamon, cloves, cumin, garlic powder, ground ginger, onion powder, nutmeg, ground sage, thyme, salt, diced onion, chopped green onions, and hot peppers in a gallon-sized storage bag.

Add the chicken to the bag and ensure it is well coated with the marinade.

Refrigerate the chicken in the marinade for at least 4 hours, or preferably overnight.

Preheat your grill to medium-high heat.

Remove the chicken from the bag, discarding the marinade or boiling it if you wish to use it for basting.

Place the chicken on the hot grill and cook for 6-10 minutes per side, or until the juices run clear and the internal temperature reaches 165°F (74°C). Baste occasionally with the boiled marinade.

Remove the chicken from the grill and let it rest for a few minutes before serving.

Serve with rice, black beans, or on a wrap with creamy rum sauce and mango salsa.