Whisk the marinade ingredients together in a large bowl or freezer bag. Remove ¼ cup (to use later to baste chicken). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
When ready to cook, let chicken sit at room temperature for 15-30 minutes.
Generously grease and preheat the grill to medium heat, 375 degrees F.
Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 175 degrees F for thighs, 165 F for breasts.)
Baste chicken with reserved marinade and let rest 5 minutes before serving.
Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet so they aren’t touching. Bake at 375 degrees F for 30 minutes or until internal temperature reaches 175 degrees F for thighs, 165 F for breasts.
Let chicken rest 5 minutes before slicing.
Working in batches, remove chicken from marinade and let excess marinade drip off. Add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side.
Turn chicken over, cover, and reduce heat to medium-low. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Transfer chicken to a plate/cutting board.
