1Place chicken inside a freezer bag and pound chicken thin with a meat mallet. (If you don't have a meat mallet, you can use the side of a can) Whisk marinade ingredients together and add to chicken. Marinate chicken for 4 hours up to overnight, occasionally flipping bag over.
3.Let chicken sit at room temperature for 15-30 minutes (time permitting).
4.Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
6.Let chicken sit at room temperature for 15-30 minutes (time permitting) before grilling
4Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
5Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
6Remove chicken from grill and let rest 5 minutes before slicing.
7Delicious in pasta, salad, wraps, sandwiches, pitas, etc.