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In a large bowl, combine the first 10 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight.
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Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
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Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a meat thermometer reads 180°.