In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for at least 2 hours. Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with some of the reserved marinade. Turn; grill 10 minutes longer or until the chicken juices run clear, basting frequently.

This can be varied with different pieces of chicken (breasts, etc), and when the weather/time is un-cooperative, I've done these under the broiler, or even in a roasting dish with the sauce poured on top. So delicious!