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Place chicken inside a freezer bag and pound chicken thin with a meat mallet. (If you don't have a meat mallet, you can use the side of a can)
Whisk marinade ingredients together and add to chicken. Marinate chicken for 4-12 hours, occasionally flipping bag over.
Let chicken sit at room temperature for 15-30 minutes (time permitting).
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
G R I L L:
Let chicken sit at room temperature for 15-30 minutes (time permitting) before grilling.
Meanwhile, grease and preheat the grill to medium heat, 400°F.
Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
Remove chicken from grill and let rest 5 minutes before slicing.
Delicious in pasta, salad, wraps, sandwiches, pitas, etc.