DIRECTIONS:

Place chicken in a glass baking dish. In bowl, combine remaining ingredients. Reserve 1/2 cup marinade. Pour remaining marinade over chicken; cover with foil. Refrigerate 1 hour or overnight, turning chicken once. Line grill with heavy duty foil and puncture at vent openings. Remove chicken from marinade; discard marinade. Refrigerate leftover chicken in fresh sheet of foil.

Grill chicken 40 to 50 minutes over medium-high heat until tender, turning and basting with reserved 1/2 cup marinade. Insert an instant- read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F when done.

Delicious alongside roasted red potatoes, diced and seasoned with garlic and dried rosemary.