In a medium sized bowl, add all the marinade ingredients EXCEPT for the oil. Beat together with a hand mixer or immersion blender until combined. Slowly (very slowly--this step should take 1-2 minutes) drizzle in the oil to emulsify the marinade. Alternatively, follow these same steps in a food processor.

Add the chicken to the bowl with the marinade and coat all pieces on all sides. Cover with plastic wrap and marinate in the fridge for at least an hour, and up to 8 hours. When done marinating, wipe excess marinade off the chicken--the more dry you get it, the better it will crisp up on the grill.

Heat grill or grill pan over high heat, and brush with oil thoroughly. Once the pan is very hot, but not smoking, add the chicken and lower heat to medium. Cook on all sides until a crisp layer has formed on the exterior, brushing with marinade once the crisp is formed. Cover with foil and cook for 4-6 minutes, or until an instant read thermometer reads at least 160 degrees. Serve with Roasted Garlic Aioli and enjoy!