Whisk together the marinade ingredients and pour into a sealable plastic bag or large dish. Add the chicken to the plastic bag or dish and marinate for at least 2 hours.
When ready to cook, remove chicken from fridge and set aside.
Bring the extra marinade (left in the bag) to a boil in a small saucepan and reduce to a simmer for a couple minutes until thickened. For a smooth sauce, transfer to a blender or food processor and blend until smooth.
Heat a grill to medium high heat (or place a skillet over medium high heat).
Add the chicken to the grill (or skillet) and brush liberally with the sauce. Cook for approximately 5-7 minutes per side, brushing both sides with sauce.
Chicken is done when it reaches an internal temperature of 165F.
Marinade for at least two hours.
If grilling, lightly brush the grill with olive oil, this prevents the chicken from sticking and tearing.
Ideally use a covered grill. A covered grill creates a sealed, oven-like environment that surrounds your food on all sides, which is especially important when you’re trying to thoroughly cook chicken.
The finished chicken is great with some fresh lime juice squeezed on top.
Serve with some rice, salad, or slice it up and use it in a wrap - delicious!