Island Chicken Marinade

2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
1 large onion, peeled and chopped
2 tablespoons chopped garlic
1/3 cup packed dark brown sugar
1 ½ teaspoon ground allspice
¾ teaspoon dry thyme
¾ teaspoon black pepper
½ teaspoon ground cloves
½ teaspoon ground cinnamon
Pinch cayenne
½ cup reduced-sodium soy sauce or tamari
½ cup red-wine vinegar

In a large saucepan, heat the canola and olive oil over medium heat. Add the onions and garlic and let cook, covered, for 4-6 minutes- until the onions are soft & translucent. Stir them occasionally as they cook.
Stir in the brown sugar, allspice, thyme, pepper, cloves, cinnamon and cayenne and remove from heat. Stir in the soy sauce and red wine vinegar.
Let the mixture cool completely before using it. 
Chicken should marinade for at least 2 hours or overnight. 
Set aside about 1/4 cup of the marinade to brush on top of the meat as it cooks, if desired.

**This recipe is enough to marinade easily 5-6 chicken breasts that are butterflied open (or cut in half for 12 cutlets)