Step 1

Pound the chicken breast with a meat pounder to an even thickness.

Step 2

Combine all marinade ingredients in a large mixing bowl and whisk together. Remove ½ cup of marinade to use to baste the chicken when you grill it. Place reserved marinade in the refrigerator in a sealed container.

Step 3

Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken breasts and be sure to close the bag securely.

Step 4

Refrigerate chicken and marinate for at least 30 minutes and up to 24 hours. I find 4 to 6 hours to be perfect.

Step 5

Preheat the grill to medium heat, about 350 degrees Fahrenheit. Lightly oil the grates.

Step 6

Remove the chicken from the marinade, letting the excess drip off. Discard excess marinade. Place chicken breasts on preheated grill and grill chicken for 5 to 6 minutes on each side or until cooked through to an internal temperature of 165 degrees Fahrenheit.

Step 7

Baste the chicken occasionally with the reserved marinade.

Step 8

Once the chicken has reached 165 degrees Fahrenheit, remove chicken from the grill and tent with foil. Let chicken rest for at least 5 minutes before serving.