Combine all marinade ingredients in a bowl***. Toss the chicken in the marinade, cover tightly with plastic wrap, and refrigerate for at least two hours, up to overnight.
If grilling, grease the grill grates with neutral oil (such as grape seed oil). Grill the chicken over medium heat for about five minutes per side, or until the internal temperature of the chicken reaches 165 F.****
Transfer the chicken to a platter, and loosely tent with foil. Let the chicken rest for 5-10 minutes before serving.
*Or 1/4 tsp. Sea Salt / 1/4 tsp. finely ground Black Pepper (if not freshly cracked)**If using chicken thighs, look for boneless / skinless thighs. If using chicken breast, check out this post for how to slice the chicken breast into two thin halves so more of the flavor gets into the chicken! (There's photos about halfway through the post for a visual guide.)***You can also toss the marinade ingredients and the chicken together in a large, zip-top baggie. Press out as much air as possible, then refrigerate.****If baking, bake the chicken in a large baking dish at 450 F for about 15-18 minutes. If cooking in a pan, add one tablespoon of neutral oil to the pan, then cook the chicken for about 4-5 minutes per side. With either of these methods, still loosely tent the cooked chicken with foil, and allow it to rest for 5-10 minutes before serving!