Mix all ingredients in a small measuring cup or bowl. Pour over chicken in a baking dish or a zip-top bag. Place in fridge and marinate for up to 4 hours.
When ready to grill, remove chicken from marinade, letting excess drip off, and grill over medium heat until cooked through (165°F internal temperature). Let rest five minutes before serving.
Makes just under one cup of marinade, which is enough marinade for two to four pounds of boneless skinless chicken breasts. If you prefer, other cuts of chicken can be used.
Notes
Nutrition information is calculated for the whole amount of marinade but no chicken. Obviously, a good amount of the marinade is discarded.
If using marinade for larger amounts of chicken, I recommend increasing the salt to at least 1 1/4 teaspoon.