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Add all of the ingredients except the chicken to a zip-top resealable bag (or whisk together in a flat baking dish.)
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Set aside.
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This is your marinade.
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Pat the chicken breasts dry with paper towels and lay out flat on a cutting board.
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Holding a large, sharp knife parallel to the cutting board, cut down the length of the chicken breast, dividing it into two evenly thick pieces.
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This is easiest if you press your other hand down flat on the chicken breast to hold it steady.
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Transfer the chicken breasts to the zip-top bag that contains the marinade.
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Seal the top and squish the bag around gently to coat all the chicken evenly.
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Place the bag in a bowl to catch any leaks and stash in the refrigerator for at least two hours but preferably overnight prior to grilling.
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When youre ready to cook the meat you have a couple options.
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The best option is to grill.
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You can use a grill pan or hot oven if you dont have a grill at your disposal.
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Option A (Grilling):
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For a gas grill, preheat the grill, with the cover down, to high.
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Oil the grill racks very well as the chicken has a tendency to stick.
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Remove the chicken from the marinade, shake off excess and place on grill racks.
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Cook, covered for four minutes, flip the chicken breasts and continue cooking, covered until the internal temperature of the chicken breasts reaches 160 degrees F. Remove to a plate and tent loosely with foil.
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Allow to rest for 10 minutes before serving.
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For a charcoal grill, prepare a glowing bed of coals.
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Grill on well oiled racks over a two-zone grill starting on medium hot for four minutes, flip chicken to cook for another four minutes.
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Move chicken to cooler coals or cooler side of grill and continue cooking in the indirect heat until it measures 160 degrees F. Remove to a plate and tent loosely with foil.
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Allow to rest for 10 minutes before serving.
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Option B (Grill pan):
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Place a heavy grill pan over high heat.
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Turn on your oven hood or a fan in a nearby window, this WILL get smoky.
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When the pan is hot enough that drops of water flung from your fingertips skitter before evaporating, the pan is ready.
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Oil it generously with a heat-safe brush.
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Remove the chicken breasts from the marinade, shaking off the excess.
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Carefully lay the chicken out flat on the hot grill pan.
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Cook for 4 minutes, flip and continue to cook until the internal temperature of the breasts is 160 degrees F or the juices run clear when you cut into the meat.
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Remove to a plate and tent loosely with foil.
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Allow to rest for 10 minutes before serving.
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Option C (Hot oven):
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Preheat oven to 425 degrees F. Generously oil a cooking rack and place over a greased half sheet pan.
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Remove chicken from the marinade and shake off the excess.
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Position the chicken breasts on the rack with space between the pieces.
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Place in a hot oven and cook for 15 minutes.
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Carefully flip the pieces and continue to cook until the internal temperature of the chicken is 160 degrees F, about 5-10 more minutes.
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Remove from the oven and tent loosely with foil for ten minutes before serving.
