Combine all ingredients in a large bowl or in a large plastic zip-lock bag.
Refrigerate overnight, or for at least two to four hours.
Remove from the refrigerator and place reserve marinade in a bowl.
If using chicken tenderloins, place meat on a large piece of foil on the grill or use a grill basket to prevent the meat from falling through. If using chicken breasts, you can place either on a piece of foil or directly onto the grill.
Grill the chicken over medium-high heat for about 3 minutes and baste with reserve marinade when the meat is halfway cooked; turn the meat over to grill for another 5-7 minutes until the chicken is cooked evenly.
Remove cooked chicken from heat, turn off grill, plate chicken, and garnish with chopped cilantro.
Serve immediately with side of rice and/or my pineapple salsa.
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