Using a food processor, combine all the ingredients together.
Place the chicken in a plastic bag or casserole dish and pour half of the marinade over your chicken.
Place the chicken in the refrigerator to marinate for a few hours or overnight.
Place the remaining marinade in a storage container or mason jar.
Place the chicken on your hot grill and cook until the juices run clear. Remove the chicken from the grill and place on a clean platter. Cover the chicken with aluminum foil and let rest for at least 10 minutes before slicing.
While the chicken is resting, take the reserved marinade and place in a small saucepan. Bring to a boil on top of your stove.
Once the marinade has reduced and thickened nicely, remove from the heat and set aside.
Slice the chicken and drizzle the thickened marinade on top.
Notes
Make sure the chicken is not overcooked. Use a digital thermometer to check the internal temperature of 165°F.