• Add all of the ingredients except the chicken to a zip-top resealable bag (or whisk together in a flat baking dish.) Set aside. This is your marinade.
• Pat the chicken breasts dry with paper towels and lay out flat on a cutting board.
• Holding a large, sharp knife parallel to the cutting board, cut the down the length of the chicken breast, dividing it into two evenly thick pieces. This is easiest if you press your other hand down flat on the chicken breast to hold it steady.
• Transfer the chicken breasts to the zip-top bag that contains the marinade.
• Seal the top and squish the bag around gently to coat all the chicken evenly.
• 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.
• When you’re ready to cook the meat you have a couple options. The best option is to grill. You can use a grill pan or hot oven if you don’t have a grill at your disposal.

For a gas grill, preheat the grill, with the cover down, to high. For a charcoal grill, build a bed of hot coals. Oil the grill racks very well as the chicken has a tendency to stick.

• Remove the chicken from the marinade, shake off excess and place on grill racks. Don’t move the chicken around once it’s on the grill. Give it a chance to develop a nice crust.
• Cook, covered for four minutes, flip the chicken breasts and continue cooking, covered until the internal temperature of the chicken breasts reaches 160°F. It’ll have charred bits on it and look delicious.
• Transfer to a platter and tent loosely with foil until ready to serve.