Grilled Chicken with a Flare

8 skinless chicken breasts
1/2 cup fresh lime juice
1/2 cup green hot sauce
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1 teaspoon sliced jalapeno peppers
1 teaspoon white wine vinegar
1 teaspoon cumin
1 teaspoon salt
1 teaspoon Cajun Spice

Directions:
Place the chicken in a large zip-lock bag.
In a bowl, combine the lime juice, pepper sauce, cilantro, onions, peppers, vinegar and cumin. Pour into the bag with the chicken. Seal the bag, place inside a large bowl or baking dish, and refrigerate for at least 4 and up to 8 hours. Turn the bag occasionally to marinate evenly. (Alternately, the chicken and marinade can be placed in a non-reactive baking dish and tightly covered with plastic wrap. Turn the pieces occasionally.)
Preheat a grill.
Remove the chicken from the marinade and pat dry. Season both sides with the salt and Cajun spice. Grill over a medium flame, with the lid closed, until brown on both sides, cooked through and the juices run clear, about 25 minutes, turning frequently.