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Beat the egg. Add oil and beat again.
Whisk together all the ingredients in a bowl.
Add chicken pieces and toss to coat. Refrigerate for at least three hours and up to 24 hours.
Place coated chicken on a medium-high grill (Baker suggests charcoal) or hot cast-iron skillet and reserve any leftover marinade.
Cook for 15 to 20 minutes, flipping and basting the chicken with leftover sauce every five minutes. The basting should be light at first and grow heavier toward the end of cooking.
Cook until internal temperature reaches 160 degrees F.