In a glass dish or a large sealable plastic bag, combine all the ingredients. Add the chicken and coat well. Cover the dish or seal the bag. Refrigerate for 8 hours or overnight.
Preheat the grill, setting the burners on high. Oil the grate.
Drain the chicken, keeping the marinade aside. Season the meat with salt and pepper.
Reduce the grill temperature to medium. Grill the chicken for about 7 minutes per side, basting it with the marinade.
In a small saucepan, bring the remaining marinade to a boil. Simmer for about 2 minutes. Adjust the seasoning.
Coat the chicken with the sauce and serve with a green salad and baked potatoes.
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