In a bowl large enough to hold marinade and chicken pieces, combine allspice,
salt, chili powder, black pepper, thyme, garlic, pepper flakes, garlic powder, cayenne
pepper, turmeric, curry powder, ginger, coriander, oregano, Worcestershire sauce
and orange and pineapple juices. Mix well.
Add chicken breasts, turning to coat
with marinade. Cover and marinate in refrigerator 24 hours.
Remove chicken from marinade and grill over medium heat until partially cooked,
about 4 minutes a side.
Remove from heat (jerk chicken is cooked twice). Let cool
a few minutes, then cut each breast lengthwise into two pieces. Use brush to apply
more marinade to each piece, then cook over low heat until chicken is done, 4 to
5 minutes, brushing frequently with marinade to keep moist.