1Place marinade ingredients in a blender and puree until smooth.
Add marinade and chicken to a large Ziploc bag.
Refrigerate for 6-8 hours, turning occasionally.
Remove chicken and discard marinade. Grill over medium heat for 5-7 minutes on each side.
2These are the wraps I made with the grilled chicken. I sliced the breasts, topped them with a black bean and corn salsa, and spooned a cumin sour cream sauce on top. Wrapped it all up in a flour tortilla. Yum!