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.