Combine first seven ingredients in a shallow baking dish large enough to hold all of the chicken. Add the chicken and toss to coat. Marinate, refrigerated, for at least two hours, and up to 24 hours. Stir the chicken occasionally to ensure even distribution of marinade.

Preheat grill on medium-high heat. Lightly oil the grilling grates and cook chicken for about 30 minutes, or until internal temperature reaches 160ºF, flipping occasionally. If at any point the chicken is charring too quickly or flare-ups occur, turn off half of the burners, move chicken to the unlit side and close the lid. Cook in this indirect heat method, keeping lid closed as much as possible, until internal temperature is reached.