Place the chicken in a large resealable baggie. Add the marinade and seal. Shake to coat well.
Refrigerate for 1-8 hours, flipping occasionally to distribute the marinade.
Fire up a grill for direct/indirect cooking.
Place the chicken over direct heat and char lightly, about 3 minutes. Rotate and cook another 3 minutes. Flip, cook another 3 minutes. Move to indirect heat and let cook until the desired temperature is reached (165 F-170 F).