In a medium bowl, mix the first six ingredients; set aside 1-1/3 cups for grilling.

Evenly divide the chicken and remaining marinade between two large plastic bags.

Refrigerate at least 8 hours, or overnight if possible.

Remove chicken from bags and discard marinade.

Prior to starting the grill, lightly coat the racks with cooking oil.

Grill chicken covered, over medium heat, for 6-8 minutes on each side, or until no longer pink.

Baste occasionally with remaining marinade during the last 5 minutes.