If your chicken has skin on, remove the skin and trim any excess fat or gristle from your pieces. Place the chicken in a Ziploc bag or glass bowl.

Mix your marinade together. Add enough oil to carry the seasonings, but not too much to make it runny.

Add the marinade to the chicken. Massage the marinade into the chicken with your hands.

Marinade for at least 30 minutes and preferably 4 hours or more.

Start and preheat your grill.

Place the chicken over direct heat to brown, and then move to indirect heat to finish cooking.

Check the temperature in your chicken as it firms up, don’t go past 165 degrees.

Serve as is with rice or pasta, or cut up and serve in fajitas.