Step 1

Trim all visible fat and undesirable parts from chicken breasts, trim breasts so they are the same thickness, and then cut small slits crosswise going down each breast. (This gives the marinade more surface area and makes the thicker parts of the chicken cook more evenly.

Step 2

Put chicken in ziploc bag or plastic storage container with a snap-on lid and pour in marinade.

Step 3

Marinate 4-6 hours in the refrigerator, turning a few times if possible.  (You can marinate longer, even all day if you’re at work.)

Step 4

When you're ready to cook, spray the grill with non-stick spray or brush with high smoke point oil; then preheat grill to medium hot (you can only hold your hand there a few seconds.)

Step 5

This chicken could also be cooked in a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill (affiliate link) with good results.

Step 6

Put chicken on grill top side down on the diagonal and cook about 4 minutes (or until you see grill marks when you lift up the edge.

Step 7

Rotate chicken pieces so they’re on the diagonal going the other way and cook about 4 minutes more (until you see criss-cross grill marks.)

Step 8

Turn chicken over and cook about 4 minutes on the other side, or until chicken feels firm but not hard to the touch when you press on it with your fingers.  (Actual cooking time will vary depending on chicken temperature and how hot your grill is.

Step 9

You can also test the doneness with an Instant-Read Meat Thermometer (affiliate link). Chicken should be cooked to 165F/75C, but remember it will continue to cook a bit when you take it off the grill.

Step 10

Serve hot, garnished with chopped cilantro if desired.