Mix up your marinade. Divide into two bowls.

In the first bowl, place your chicken pieces, turn to coat them, then cover and place in the refrigerator for up to 4 hours.

The rest of the marinade is refrigerated and kept for basting the meat as you cook it.

Drain the marinated chicken and place it on a clean, oiled hot grill, using a drip pan underneath.

Grill for about 20 minutes on each side until internal temp reaches 170F. Baste the chicken pieces as they cook with the reserved marinade both before and after turning for best results.