1. Place chicken in a baking dish. Whisk together the remaining ingredients then pour the mixture on top of the chicken. Cover and place in the fridge overnight.

To Bake

1. Preheat oven to 425 degrees F. Grease a baking sheet.
2. Remove chicken from marinade (discard marinade) and place on baking sheet. Put in the oven to bake for 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees F. This time will range depending on the thickness of the chicken breasts so be sure to check at the 20 minute mark to not overcook. Let rest for 5 or more minutes before slicing.

To pan cook

1. Place a large nonstick pan over medium-high heat and spray with olive oil spray. Remove chicken from marinade (discard marinade) and pat dry. Once pan is hot, add chicken to the pan and let cook for 5-6 minutes, until browned, then flip and cook for another 5 minutes. Reduce the heat to medium then add 2 tablespoons of water and cover with a lid to cook for 3-4 more minutes. This will finish steaming the chicken and cook it through. Let rest 5 minutes before slicing.

To grill

1. Preheat outdoor grill to 425 degrees F or higher. Brush grill grates with oil.
2. Remove chicken from marinade (discard marinade) and pat dry. Place chicken on the grill to cook for 5-8 minutes per side or until the internal temperature reaches 165 degrees F. Let rest 5 minutes before slicing.