Working one at a time, remove the tenderloin from each breast. Then, work to get each chicken piece to 1/2 inch thick by slicing and/or pounding by placing the chicken in a 1-gallon zip-lock bag or between two sheets of plastic wrap.

Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag. Add the chicken breasts to the bag and gently massage the marinade into the meat, ensuring all the chicken is coated. Once coated, make sure as much air as possible is out of the bag. Seal the bag and place on a plate in the fridge. Marinate for at least 4 hours, but preferably overnight.

Remove the chicken from the fridge about 30 minutes prior to cooking to relax the marinade. Preheat the grill to high heat (about 600 degrees F.) Make sure grates are clean. (Optional - oil grates. I don't find this necessary, but some people like to.)

Remove chicken from bag and place on a plate for easier transfer to grill. Place the chicken breasts on the grill and cook, covered, for about 3 minutes on one side and about 2 minutes on the other side. Do not touch the chicken until ready to flip. Do not overcook. Remove the chicken from the grill and let rest for about 2 minutes. Transfer the chicken to a platter and serve.