Directions

• In a 2-cup (or larger) measuring cup, whisk together all liquids and spices. Use a fork to break up any spice “lumps.”
• Score chicken breasts 3 to 5 times on skin (smoother front) side by slicing about 1/2 inch into (but not all the way through) the meat. Do this regardless of whether you choose to leave the skin attached.
• Place breasts in a shallow casserole or 1-gallon plastic bag, and add marinade. Mix until chicken is thoroughly coated. Refrigerate for 1 hour or up to overnight.
• Preheat grill. Real wood charcoal tastes best, but gas works fine. Aim for medium-high heat – if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
• Remove chicken from marinade and scrape off as much excess as possible. Place on hot grill, skin side down, and grill 3 to 4 minutes. Turn breasts over and cook an additional 3 to 4 minutes.
• Using a meat thermometer, check for doneness at thickest part of breast. Cook further if needed to reach internal temperature of at least 165 degrees.
• Remove from heat and let stand, covered, for 5 minutes, then serve immediately.