1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add onion, garlic and chile pepper to pan; cook about 4 minutes or until tender. Add thyme, the 1/2 teaspoon salt, allspice, nutmeg and cloves. Cook and stir for 1 minute. Remove from heat; add rum and lime juice. Return to heat. Bring to a boil; reduce heat. Simmer, uncovered for 1 to 2 minutes or until liquid is evaporated. Remove from heat and cool.

2. Starting at the edge of each turkey breast half, slip your fingers between the skin and the meat, loosening the skin to make a pocket. Using your hands or a spoon, spread onion mixture evenly under skin. Sprinkle outside of each turkey breast half with additional salt and pepper. Insert an oven-going meat thermometer into thickest part of a turkey breast half, not touching the bone.

3. Arrange medium hot coals around a drip pan. Test for medium heat above pan. Place turkey breast halves, bone sides down, on grill rack over drip pan. cover; grill for 1 1/4 to 2 hours or until meat thermometer reads 170 F.

4. Remove turkey breast halves from grill. Cover with foil; let stand for 10 minutes before carving.

*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.