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Grilled Jerk Chicken

2 tablespoons peppercorn mélange (red, green, white and black peppercorns)
1/2 yellow onion, chopped
1/2 jalapeno pepper, seeded, deribbed and chopped
2 teaspoons dried thyme
2 teaspoons sugar
2 teaspoons Worcestershire sauce
2 tablespoons vegetable oil
6 chicken breast halves
1/2 cup (1 stick) unsalted butter, melted

Put the pepper mélange in a food processor and pulse to crack the peppercorns. Add the onion, jalapeno, thyme, sugar, Worcestershire sauce and vegetable oil. Process until well-blended, 5 to 10 seconds.

Marinate the chicken breast halves for at least 10 minutes, or up to 1 day (refrigerated), in the pepper mixture. Prepare a charcoal or gas grill. When the fire is hot, take the breasts out of the marinade and dip in the melted butter. Grill for 4 minutes or until the edges turn white. Rotate one-quarter turn with tongs and cook for 2 to 3 minutes. Turn the breasts over and cook until done through but not too black, about 3 minutes. Serve immediately.