In a bowl large enough to hold marinade and chicken pieces, combine allspice, salt, chilli 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 on a 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.
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