01 -
Combine all marinade ingredients in a large mixing bowl and whisk together. Remove ½ cup of marinade and reserve for basting later.
02 -
Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken and ensure the bag is securely closed. Refrigerate for at least 30 minutes or up to 24 hours. For shorter marination time, poke the chicken with a fork to help the marinade penetrate.
03 -
Preheat grill to medium-high heat and lightly oil the grates. Remove chicken from marinade, letting excess drip off. Grill for 5 to 6 minutes per side or until the internal temperature reaches 165°F. Baste occasionally with the reserved marinade. Remove from grill, tent with foil, and let rest for 5 minutes before serving.
04 -
Bring the reserved marinade to a boil, then simmer until slightly reduced. Serve as a sauce over the chicken.
05 -
Preheat oven to 400°F. Place marinated chicken on a baking sheet or pan and cook for 18 to 22 minutes (or 15 to 18 minutes at 450°F if in a hurry) or until the internal temperature reaches 165°F. Let chicken rest for at least 5 minutes before serving. Baste frequently during baking for maximum flavor.
06 -
Preheat a skillet over medium-high heat and lightly grease the surface. Cook chicken for 8 to 10 minutes on each side or until the internal temperature reaches 165°F. Let chicken rest for 5 minutes before serving. Use a stovetop grill pan for sear marks.