Prepare the marinade by combining the peanut oil, soy sauce, lemon
juice and brown sugar. Place the chicken breasts in a single layer
in a glass dish. Sprinkle with garlic, pepper, basil leaves and cloves.
Pour the marinade over the chicken breasts. Let stand refrigerated
for at least 4 hours (the longer the better), turning the breasts
over from time to time. Preheat the grill - it is ready when ALL the
coals have a THICK and EVEN coating of gray ash. Place the chicken
breasts on the grill a few at a time. Baste with marinade. Grill five
minutes on the first side. Turn over and grill the other side until
the chicken is fork tender and juices run clear when pierced with
a fork (the chicken should be lightly browned) (5-9 minutes). DON'T
OVERCOOK! Serve with chutney, cooked rice and a green salad.
