Mix all marinade ingredients in a bowl and whisk well.
Take out half a cup of marinade for later use.
Place chicken in a resealable bag, pour marinade over, and seal tightly. Massage chicken to coat evenly.
Refrigerate chicken for at least 30 minutes, up to 24 hours (4-6 hours is ideal).
Preheat grill to medium-high heat, oil grates lightly. Remove chicken from marinade, let excess drip off, and grill each side for 5-6 minutes until fully cooked.
Baste chicken with reserved marinade while grilling. Once the chicken reaches 165°F, remove it from the grill, tent it with foil, and let rest for 5 minutes before serving. Optional: Boil reserved marinade for a tasty sauce.
