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Whisk together the marinade ingredients in a large bowl or freezer bag. Remove ½ cup (this will become sauce). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
When ready to cook, let chicken sit at room temperature for 15-30 minutes.
Generously grease and preheat the grill to medium heat, 375-450°F.
Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
Let chicken rest 5 minutes before slicing.
Line a baking sheet with foil and spray with cooking spray.
Add chicken to baking sheet so they aren’t touching.
Bake at 375 degrees F for 30 minutes or until internal temperature reaches 165 degrees F.
Let chicken rest 5 minutes before slicing.
Heat a large nonstick skillet over medium high heat (you will likely need to work in batches).
Remove chicken from marinade and let excess marinade drip off. Add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side.
Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Let chicken rest 5 minutes before slicing.