Measure out the marinade ingredients and place them in a container that has a lid (like a mason jar). Secure the lid onto the jar and shake it with your hand(s) until the ingredients are combined. Set the jar aside for a moment.

Place the raw boneless skinless chicken breasts in a sealable plastic bag. If your breasts are roughly the same thinness throughout, skip to the step 4. If not, you'll need to pound each breast until it's relatively the same thinness to ensure even cooking.

Press the air out and seal the bag, making sure the chicken breasts are lying flat. Place the bag on top of a cutting board and use a meat mallet or rolling pin to pound on the thicker portion of each chicken breast. You want forceful blows that can help thin the chicken out. Once each breast is about the same thickness (roughly one-third to one-half an inch), you can stop.

Open the ziploc bag and pour the marinade in it. Press any air as best you can out of the plastic bag, then seal it. Squish everything together in the bag to help cover the chicken with the marinade, then place in the fridge for at least 20 minutes and up to 1.5 hours.

After the 20 minutes are up, remove the bag with the chicken breasts from the fridge and place on the counter to warm slightly for 20 minutes. When the chicken has been warming on the counter for 10 or so minutes, turn your grill on to a medium heat and let it get to a temperature of around 375 to 400 degrees F.

Once the second full 20 minutes of marinating are up and the grill is up to temperature, use a pair of tongs to remove each chicken breast from the bag and place them on the grill grates. Seal the bag, keeping the marinade inside - don't throw it away. Close the lid and let the breasts cook for 5 minutes.

While the breasts are cooking, turn the used marinade into a glaze. Take out a small saucepan and pour the used marinade from the plastic bag into it. Set it on the stove and turn the burner to high heat. Let the marinade come to a boil, reduce the heat to medium-low, and let it cook at a low boil for at least 5 minutes while stirring it often with a small whisk to prevent burning.

When the chicken breasts have cooked for 5 minutes on the grill, open the lid and flip them over with a pair of tongs. Let them cook another 3 to 5 minutes.

The marinade mixture likely won't be done cooking before you need to flip the chicken breasts. Just remove the sauce pan from the burner, turn the burner off, go flip the chicken breasts on the grill, then come back and turn the burner back on and continue cooking the marinade. It should start to boil again very quickly as it will only be off the heat for a minute.

Once your marinade has cooked for 5 minutes, take it off the heat and out to the grill. Open the lid and use a basting brush to spread the glaze on the surface of each chicken breast. You may not use all the glaze and that's fine.

Close the lid and continue cooking the chicken breasts until they reach an internal temperature of 165 degrees F. Once they are done cooking, open the grill lid and use tongs to remove the meat from the grill. Set the chicken breasts on a platter or cutting board and let rest for 5 to 10 minutes then slice and serve! You can also brush on a little additional of the reserved marinade if desired.