Cut chicken breasts in half (leave skin on). Place in a self-sealing plastic bag set in a shallow dish.
For marinade, combine remaining ingredients. Pour over chicken. Seal bag. Marinate in refrigerator 1 to 2 hours.
Drain chicken, reserving marinade. In a grill with a cover, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken, bone sides down, on rack over pan. Cover; grill 50 to 60 minutes or until chicken is no longer pink, turning once.
Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain, if desired. Serve chicken over rice pilaf, if desired. Drizzle hot marinade over chicken.Makes 4 Source: