- In gallon resealable bag combine first 6 ingredients. Add chicken; toss to coat. Place in a shallow dish. Refrigerate 4 hours or up to overnight.
- Prepare grill to medium heat. Place chicken on grill. Grill, turning once, 10-12 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.
- Top with chopped cilantro.
Makes 5 servings.
Variation: If desired, slice chicken breasts and serve on bed of assorted lettuce, tomato, shredded cheese, sliced cucumbers and your favorite salad dressing.