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Place all of the ingredients (except chicken) in a food processor or blender and blend until there are no large chunks of garlic left. It will be a thick liquid.
Pound your chicken breasts so that they are uniform in size. I usually like to keep them around ½ inch thick so they cook evenly.
Place the chicken in a zip-top bag and refrigerate overnight or for at least 3 hours. (Over night is preferred for the best flavor!)
Heat your grill or grill-pan over medium heat and cook the chicken for about 5 minutes per side or until cooked throughout.
Allow the chicken to rest for about 10 minutes before cutting. I just place it on a plate and cover it with foil.