Place the chicken breasts in a zip-top bag. Using the smooth side of a meat mallet, lightly pound them until they are fairly uniform in thickness (in other words, try to get the thick part to be closer to thickness as the thin part) .
Mix the remaining ingredients together and pour into the bag. Squeeze as much air as possible out of the bag and marinate in the refrigerator for 1 - 4 hours.
Clean and lightly oil the grids of your BBQ or grill. Heat to high; when hot, remove the chicken from the marinade. Pour the marinade into a microwave-safe dish and microwave on high for 1 - 2 minutes or until it boils, or place it in a small sauté pan and bring to a boil over high heat on the stovetop.
Place the chicken on the grill and lower the heat (if using charcoal, set it up for off heat cooking); you want the temperature to be around 350°F. Cook, turning occasionally and basting with the marinade (do not baste during the last 2 minutes of cooking time). It should take about 15 minutes for the breast to be cooked through. Remove the chicken discarding any additional marinade.