Combine all the ingredients EXCEPT the chicken and stir.
Add chicken to gallon Ziploc bag and then add the marinade from above step. Rub to combine.
Marinade in the refrigerator for 30-60 minutes.
Grilling Chicken
Heat the grill up to medium high (or about 400 degrees) and rub grill grate with olive oil.
Place the chicken on the grate once it is nice and hot.
Grill for four minutes each side. Remove when the chicken reaches 165 degrees.
Let it rest for 10 minutes and serve.
Notes
Clean and Oil Grill Grate: Since these will go straight on the grill grate, take a minute to make sure it is clean of debris from the last grill and also to take a second to brush some olive oil on the grate so the chicken doesn't stick to it. Temperature Check: We love to use Wireless Thermometers so we don't overcook our food out on the grill. Sometimes the fire heats up on us while we walk away for a few minutes and bam! It's overcooked. Do yourself a favor and get a wireless one where it will beep at you when it reaches the correct temp. Remember chicken is fully cooked at 165 degrees. Storage: It's best at three days in a sealed container. After that, it just starts to taste not as fresh. Serving: There are so many ways and you will want to make this time and time again. So think of any Mexican dish like nachos, enchiladas, tostadas, taquitos or even a stuffed poblanos. Make a batch of Cilantro Lime Rice, slice up the chicken over the top of it. Think of making a big batch of Kings Hawaiian Sliders from the chicken and add cheese and bake off or a big toasty roll, shred the chicken and layer with chicken, pico and guacamole.