Using a meat tenderizer, pound the chicken to about 1/4 inch thick.
In a resealable bag, combine the remaining ingredients mixing well. Add the chicken, close the bag and toss to coat the chicken on all sides. Refrigerate for 2 or more hours.
Grill the chicken over medium-high heat, turning often, until the internal temperature reaches 165°F, about 12 minutes. Serve immediately.
Notes
For more marinade flavor, simply leave in the refrigerator longer.Recipe and photo provided by Melissa’s - http://www.melissas.com