- Cut chicken into halves.
- Combine remaining ingredients and pour over chicken in large plastic food storage bag.
- Press air out of bag and close top securely. Turn bag over several times to coat chicken thoroughly.
- Refrigerate at least 2 hours or overnight, turning bag over occasionally.
- Grill chicken, skin side down, over medium-hot fire until brown. Cook for around 1 hour or until chicken reaches an internal temperature of 165°F.