These Mexican-spiced chicken breasts can be grilled in warm weather or broiled any time of the year.
Mix all ingredients, except chicken, in small bowl. Reserve 3 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Broil or grill over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with reserved 3 marinade halfway through cooking.