Place the raw chicken boneless skinless breasts on top of a cutting board and cover them with a piece of plastic wrap – this helps keep any juices from splattering. 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.

Measure out the marinade ingredients and place them into a measuring cup or medium bowl. Use a small whisk to mix until thoroughly combined. Set the marinade aside.

Place the flattened raw chicken breasts in a sealable plastic bag. Pour ⅔ of the marinade in, then press the air out of the plastic bag with your hands as best you can. Seal the bag then use your hands to gently squish everything together and help cover the chicken with the marinade. Place the marinating chicken in the fridge for 40 minutes. Reserve the rest of the marinade for later - it can be kept on the counter.

After the 40 minutes are up, remove the bag with the chicken breasts from the fridge and place it on the counter to warm slightly for 20 minutes.

While the chicken finishes warming slightly, turn the reserved marinade into a glaze. Set the saucepan with the marinade in 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. It should be reducing and thickening slightly. Remove it from the burner when done and set aside.

Once the glaze is made it’s time to preheat your grill. Turn your grill on to a medium heat and let it get to a temperature of around 375 to 400 degrees F. After it’s reached temperature, use a pair of tongs to remove each chicken breast from the bag and place them on the grill grates. Close the lid and let the breasts cook for 5 minutes. You can discard the bag the chicken was in.

When the chicken breasts have cooked for 5 minutes on the grill, open the lid and flip them over with a pair of tongs. Take a basting brush and 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 let them cook another 3 to 8 minutes, depending on the thickness of the breasts, until the internal temperature reaches 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.