Marinate in a bowl or zippered baggie, turning over occasionally, minimum of four hours to overnight
Grill for on each side until 165 degrees F.
Notes
Use a meat thermometer. It is really easy to overcook chicken which dries it out and makes it tough. Chicken is cooked when it reaches 165 degrees F but I usually pull mine off at about 155-160 F and let it sit for a few minutes, it makes for more tender and juicer chicken. Don't be afraid to undercook it by 5-10 degrees and then allow it to rest for 3-4 minutes to come up to temperature.
Don't cut into chicken to check if it is done. This releases the juices and dries the chicken out - again, use a meat thermometer!