In a large zip-style bag add the marinade ingredients and push around on the outside of the bag with your fingers to combine.
Lightly flatten the chicken by placing one piece at a time inside a plastic bag or between two pieces of plastic wrap. Use a wooden rolling pin or a meat tenderizer to flatten the chicken slightly and make it even thickness.
Place each piece of flattened chicken into the marinade. Place in the refrigerator for 2 hours and up to 24 hours.
Preheat your gas grill to medium to high heat. If using a charcoal grill, pile charcoal bricks in the center of the bottom of the grill in a pile. Use lighter fluid to get them going. Wait until the flames are gone to spread the heated charcoal bricks out evenly in the grill.
Grill the chicken over medium to high heat for about 3-4 minutes on each side. Turn occasionally with tongs. Pour the remaining marinade over the chicken while it cooks. Cook until the internal temperature of the chicken is 165 degrees F.
Remove from the grill and let rest for 5 minutes before slicing. Enjoy with fresh, seasonal vegetables.
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