Blend all marinade ingredients well. Coat chicken in mixture to cover thoroughly. Cover and put in refrigerator for at least one hour, but no more than 3, turning and recoating the chicken at least once.

A suggestion is cooking the chicken in batches in a skillet, but you can BBQ, just keep an eye out for flames (the oil in the marinade). If you do skillet sauté then after each batch remove any excess oil in the pan. You should sauté for about 7-10 minutes on each side, then once all the batches are done, return them all to the skillet and cover on low for about 15 minutes. Best way to tell if they are done is to check for firmness. Remove from heat and let rest for 10 minutes before cutting.