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Combine the first 8 ingredients; pour half into a large resealable plastic bag.
Refrigerate the remaining marinade for basting.
Add chicken to bag; seal and toss to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade.
Grill chicken, uncovered, over medium heat Baste with reserved marinade. Continue cooking for 6-8 minutes or until meat juices run clear.
Calories - 200
Fat - 8 g fat
Cholesterol - 73 mg
Sodium - 64 mg
Carbohydrate - 3 g
Protein - 27 g