In a resealable container or freezer bag, combine meat, onion and 750 mL Canton broth. Marinade in refrigerator 6 to 8 hours.
Drain chicken 15 minutes before cooking. Discard marinade.
Preheat barbecue on High.
Chop garlic and pecans. Place in a bowl and add parsley, cumin, nutmeg, paprika, oil, lemon juice and 15 mL broth. Season and mix well.
Coat chicken breasts in pecan-spice mixture.
Place chicken on barbecue. Reduce heat under chicken to medium-low, keeping other side of barbecue on High, to provide indirect cooking.
Cook meat 10 to 12 minutes or until fully done.
