All the measurements are approximates, I don't measure when I do marinades, so you have to just work with it.
Depending on your grill type, you will need to adjust the heat accordingly. The chicken is cooked directly over the flame for 4 minutes, then cooked using indirect heat for the remainder of the time.
Throw 4 skinless boneless chicken breasts in a heavy duty freezer zip-top bag. Add the following:
1/2 c. chicken broth (or beef or veggie - whatever you have on hand)
2-3 Tbsp. red-wine vinegar
1 Tbsp. Texas Pete or other hot sauce (or more to your liking)
1 tsp. sugar
1 tsp kosher salt
1 tsp. fresh ground pepper
1/2 - 1 tsp Ancho Chili Powder
2-3 tsp. regular chili powder
1 tsp cumin
1 tsp. oregano
1 tsp. basil
1/2 tsp. cinnamon
Zip it up, removing air. Allow to marinate at least 1 hour, squishing or turning occassionally.
Heat grill on high heat. Place each piece of chicken over the flame and grill for 2 minutes on each side to sear. Turn off one side of the grill. Turn down the other side to med to med-high heat. Place chicken on the side of the grill that is turned OFF. Drizzle with some marinade juice and close the lid for 5-10 minutes depending on size and thickenss of chicken (7 usually works best for me). Turn chicken over, swapping pieces that were furthest away from the heat with pieces that were closest to the heat. Drizzle with marinade juice and close lid for 5-10 more minutes. Toss remaining marinade.
Check the thickest piece of chicken for done. Removing pieces that are cooked through. Transfer all cooked chicken to a plate and lightly tent with foil. Allow to rest 10 minutes before slicing.
This chicken is great on salad, in soups and stews, and to make a mexican style philly... give it a try with some peppe jack cheese! Oh yeah!