In 2-quart glass baking dish or large resealable plastic bag, combine all marinade ingredients; blend well. Add chicken; turn to coat. Cover dish or seal bag; rerfigerate at least 6 hours or over night, turning occasionally.
Heat grill. When ready to grill, draing chicken, reserving marinade. Place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 45 to 60 minutes, or until chicken is fork-tender and juiced run clear, turning once and brushing frequently with reserved marinade. Dish any remaining marinade.
Oven Directions: Marinate chicken as directed. Heat over to 350°F Place chicken in ungrease 15x10 in baking pan.
Bake at 350 F for 45 to 55 minutes, or until chicken is fork-tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.