Trim off any fat off the chicken. Wash, drain, and par dry chicken.
Marinate chicken with ingredients mentioned under marinade.
Refrigerate for at least 30 minutes.
Heat a grill pan. Brush olive oil with silicon pastry brush. Once oil heats up, arrange the chicken on the pan and grill both sides till golden in color. Baste the chicken at intervals with olive oil.
Remove to a plate covered with paper napkins to drain any excess oil.
Serve them with either brown fried rice or quinoa salad or pack them up in whole wheat pita bread.