10 boneless skinless chicken breast halves (4 ounces each)
In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large bowl; add chicken. Turn to coat; cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. On a lightly oiled grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with the reserved marinade.
Test Kitchen Tip Cut chicken breast halves in half again if serving a buffet with more than one entree choice. Guests are more likely to try different items.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.