First, prepare the marinade. Add all of the ingredients for the marinade to a mixing bowl and whisk the ingredients together until combined.
Transfer the chicken breast to a dish or a plastic bag and pour the marinade over the chicken. Be sure the chicken is completely submerged and covered in the marinade. Marinate the chicken in the fridge for at least 30 minutes or up to 2 hours.
Preheat the grill to 450ºF and be sure the grill is clean.
Remove the chicken from the refrigerator and let the chicken sit at room temperature for at least 10 minutes. If you place cold chicken on a hot grill, it will stick.
Let the marinade drip from the chicken and transfer the chicken onto to the grill. Grill the chicken for 4-5 minutes (depending on the size of the chicken breast) over direct heat and close the grill.
Flip the chicken and use a brush to brush BBQ sauce over the top of the chicken. Close the grill and grill for an additional 4-5 minutes.
After 8-10 minutes, if the chicken has an internal temperature of 160-165ºF, remove it from the grill. It will continue to cook for a few minutes once removed. If the chicken is still raw on the inside, move the chicken to indirect heat and close the grill for an additional 1-3 minutes.
Remove the chicken from the grill and let the chicken rest before slicing.