Step 1

Combine all of the marinade ingredients in a small bowl or measuring cup. Reserve ¼ cup of the marinade and set aside for grilling.

Step 2

Use a fork to poke each chicken breast a few times on each side then place them in a large ziplock bag.

Step 3

Add the marinade. Squeeze the air out of the bag and seal well. Massage the bag for about 30 seconds to coat each breast with the oil mixture.

Step 4

Use the smooth size of a meat mallet or a small heavy pan to pound the chicken breasts a bit where they are thicker to an even thickness.

Step 5

Refrigerate for at least 30 minutes and up to 24 hours.

Step 6

Preheat the grill to medium (about 400˚F) Clean and oil the grates well.

Step 7

Gently shake the marinade off of each piece of chicken and place them on the grill. Discard the remaining marinade.

Step 8

Cook for 3-4 minutes until light golden brown on the side facing the grill. The chicken should release easily from the grill. Flip to the other size and brush with the reserved marinade. Cook for another 2-3 minutes then flip again and brush with the oil. Continue flipping and brushing every minute until the internal temperature is 155˚F with an instant thermometer.

Step 9

Remove from the grill to a clean plate and tent with foil for 8-10 minutes before slicing and serving.