Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 2 to 3 hours.
Prepare the grill for direct cooking over medium heat (180°C to 230°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
Remove the chicken from the bag and discard the marinade. Brush the cooking grates clean. Grill the chicken breasts over direct medium heat, skin-side down first, with the lid closed, until the meat is firm to the touch and no longer pink in the centre, 8 to 12 minutes, turning once or twice. If flare-ups occur, move the chicken to indirect heat. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
Remove the chicken from the bag and discard the marinade. Brush the cooking grates clean. Grill the chicken breasts over medium heat, skin-side down first, with the lid closed, until the meat is firm to the touch and no longer pink in the centre, 8 to 12 minutes, turning once or twice. If flare-ups occur, move the chicken to indirect heat. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
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