Prep the chicken breasts first. Place the raw boneless skinless chicken breasts in a gallon-sized sealable plastic bag (like a ziploc). If your breasts are roughly the same thinness throughout, skip to step 3. If not, you’ll need to pound each breast until it’s relatively the same thinness to ensure even cooking.

Press the air out using your hands and seal the bag, making sure the chicken breasts are lying flat. Place the bag on top of a cutting board and place a thin towel over it - this will help prevent a hole from getting in the bag. 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.

Next make the marinade. Measure out the oil into a measuring cup (or other container). Then measure out the remaining ingredients and add those into the cup as well. Use a small whisk or other utensil to stir everything together, making sure to scrape the bottom as the honey will want to stick there.

Open the plastic 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 40 to 60 minutes.

After marinating in the fridge, remove the bag with the chicken breasts out of the fridge and place it 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-high heat and let it get to a temperature of around 400 degrees F.

While the breasts are warming, turn the used marinade into a glaze. Take out a small saucepan and pour the used marinade from the plastic bag into it, holding the breasts to keep them in the bag. 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 the small whisk to prevent burning. Once it's done, remove the pan from the heat and set it aside.

Once the the breasts have been out of the fridge for 20 minutes 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. Turn the grill temperature down to a medium-low heat (around 350 degrees F) then close the lid and let the breasts cook for 5 minutes.

When the chicken breasts have cooked for 5 minutes on the grill, open the lid and flip them over with a pair of tongs. Close the lid and let them cook another 4 to 6 minutes, or 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, brushing a light coating of the glaze onto each breast with a basting brush. Let the meat rest for 5 minutes then slice and serve!