In a large mixing bowl, combine all the marinade ingredients. Place the chicken breasts into a large sealing plastic bag. Pour 2/3 of the marinade into the bag, coating the chicken. Place the remaining marinade into a container to save for basting later while cooking.
Place in the fridge for at least 2 hours or overnight. Once the chicken has marinated, sprinkle with salt. Discard the bag and marinade and retrieve the fresh, reserved marinade.
Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Brush on the chicken every 5-8 minutes, basting well.
Cook for approximately 5 – 6 minutes per side, the internal temperature of the chicken should reach 165 degrees. Remove chicken from grill and let rest for 5 minutes.