Place chicken breasts in a 1-gallon ziplock bag.
In a small bowl, whisk together all the marinade ingredients. Reserve ¼ cup of the marinade and store in the refrigerator. Pour the rest of the marinade over chicken and seal the bag. Place the bag on a rimmed baking sheet and refrigerate 24 hours.
Remove chicken breast from marinade (discard marinade), shaking off any extra, and cook on a preheated grill, about 8 minutes per side, depending on the thickness of your chicken and the temperature of your grill, or until cooked through. Place cooked chicken on a rimmed platter to rest for 7 minutes before cutting.
Place cooked chicken on a rimmed platter to rest for 7 minutes before cutting and pour reserved marinade over chicken.
