Instructions

• In a medium bowl whisk the marinade ingredients.
• Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 3 hours.
• Prepare the grill for direct cooking over medium heat (350° to 450°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  Prepare the grill for cooking over medium heat (400°F).
  Prepare the grill for direct cooking over medium heat (350° to 450°F).
• Remove the chicken from the bag and discard the marinade. Brush the cooking grates clean. Grill the chicken breasts over direct medium heat, skin side down first, with the lid closed, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice. If flare-ups occur, move the chicken to indirect heat. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
  Remove the chicken from the bag and discard the marinade. Brush the cooking grates clean. Grill the chicken breasts over direct medium heat, skin side down first, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
  Remove the chicken from the bag and discard the marinade. Brush the cooking grates clean. Grill the chicken breasts over medium heat, skin side down first, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.