Place chicken pieces in a gallon-size zip top bag. In a medium size bowl, mix all other ingredients together and pour marinade over top of chicken pieces. Refrigerate overnight.

Remove to room temperature for 1 hour before grilling.

Prepare grill. Grill about 10-12 minutes per side, basting often. Check chicken for doneness by cutting into a meaty section and making sure juices run clear, and chicken is no longer pink.

BROWN RICE AND BROCCOLI PILAF

1 cup uncooked brown rice
1/2 Tbsp. oil
2 garlic cloves, minced
1 small onion, chopped
2-1/4 cups chicken broth
2 Tbsp. fresh rosemary, minced
2 cups chopped fresh broccoli
1/4 cup slivered almonds
1/4 cup shredded Parmesan Cheese
1/2 tsp. salt
1/8 tsp. pepper

Using a large skillet with a lid. Sauté onion and garlic in oil for about 2-3 minutes. Add rice and saute for an additional minute or until lightly browned. Add the chicken broth and fresh rosemary; bring to a boil. Reduce heat; cover and simmer for 35 minutes.

Stir in the cheese, almonds, salt and pepper. Cover and cook 5-7 minutes longer.