Transfer all of the ingredients for the chicken marinade to a small blender or a small bowl and blend until the ingredients are well combined.

Place the raw chicken breasts in a large ziplock bag along with all of the marinade. Seal the bag and move it around so that all of the chicken is coated in marinade.

Refrigerate for at least 2 hours, ideally 4 to 12 hours.

When you’re ready to start grilling, bring the marinated chicken out of the refrigerator.

Scrape any food particles off of the grill grates using a wire grill brush.

Preheat your gas grill to medium-high heat. Set the grill temperature to 450 degrees Fahrenheit if you have the option. For a charcoal grill, fire up your coals in a coal chimney then transfer them to one part of your grill so that you have the option for direct heat and indirect heat.

Place chicken breasts on the preheated hot grill, placing them over direct heat (over the coals for a charcoal grill or above the flames for a gas grill). Grill for 3 to 4 minutes per side, until substantial grill marks form. If the chicken begins getting too dark at any point, flip it - otherwise, stick to 3 to 4 minutes per side and use a timer.

After you have some nice grill marks, move the chicken to indirect heat to finish the cooking process. This will require about another 2 to 4 minutes per side. Use an instant-read thermometer to check the internal temperature of the chicken throughout the grilling process. Chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit. You can pull it off the grill when it reaches 160, as it will continue cooking and rising in temperature as it sits.

Transfer the grilled chicken breasts to a platter, baking sheet, or cutting board and let chicken rest for 10 minutes before serving.