Preparation:

Place the chicken in a glass baking dish.  Combine the remaining ingredients in the work bowl of a food processor or blender; pulse briefly to chop and combine.  Pour over chicken.  Cover and refrigerate 4 - 6 hours or overnight, turning occasionally.   Remove the chicken from the marinade.  Prepare a grill to medium.  Pour the marinade into a small saucepan and bring to a boil; reduce heat and simmer for 10 minutes.  Grill the chicken, basting occasionally with the marinade, until cooked through; about 6 minutes per side. 
Per Serving: 283 Calories (50.5% from fat); 15g Fat (2g Sat, 14g Mono, 2g Poly); 33g Protein; 1g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 93mg Sodium.  Food Exchanges: 4 1/2 Lean Meat; 2 1/2 Fat.