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Prep: Place chicken in a large ziploc bag (4-6 quart). Leave bag open, then use a meat mallet or rolling pin to carefully pound chicken to ½ inch thickness.
Marinate: Combine remaining ingredients in a small bowl or measuring jug. Pour over chicken (check bag for holes before adding marinade!), zip bag close. Massage marinade into chicken, then refrigerate in a shallow dish for 4-12 hours.
Grill: Once ready, remove bag with chicken from refrigerator and let sit on counter for 20 minutes. In the meantime, heat grill to high heat. Lightly oil grates. Grill chicken 2-4 minutes per side, covered, until juices run clear and internal temperature reaches 165°F. Remove from grill, rest 5 minutes before serving.