Step 1

In a large ziplock, reusable bag or bowl, add all of the ingredients except chicken and stir to mix well.

Step 2

Trim any excess fat or skin from chicken. Poke holes with a fork in several places throughout each piece of chicken to allow the marinade to soak in deeper.

Step 3

Add the chicken to the marinade and toss to evenly coat. Place back in the refrigerator and let marinate for at least 2 hours and preferably 8 hours or more, up to 24 hours at most.

Step 4

Remove the chicken from the refrigerator and discard marinade. Cook until a meat thermometer inserted into the thickest part of the chicken reads 165° F (74° C). See Notes for cooking methods. Cooked chicken will keep for up to 5 days in a sealed container in the refrigerator.