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.