Step 1: Trim chicken and flatten between plastic wrap- thin, but not scallopini thin.
Step 2: Whisk together marinade ingredients and pour over chicken in a large ziplock bag or marinating container; seal out all air and marinate for 6 hours or overnight.
Step 3: Drain marinade from chicken; bring drained marinade to a boil for 3 minutes then cool.
Step 4: Grill chicken over hot coals, basting with cooked marinade for about 15 minutes or until cooked through, depending how thin the chicken ended up being and how hot the fire. Go for 165F on an instant read thermometer.
Step 5: Allow chicken to sit for a few minutes before slicing and serving.
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