Using a sharp knife, trim away any fat or ligaments from tenders. Place all pieces in a resealable gallon plastic bag.
In a bowl, combine the marinade ingredients and pour over chicken. Seal the bag and refrigerate for a minimum of 3 hours, overnight is best.
In a plastic container, combine the glaze ingredients and hold for use.
Preheat the grill to medium heat and cook the chicken for 4 minutes on each side. Discard the bag with the marinade.
Brush the chicken with the glaze, flip, glaze and repeat until the chicken is completely cooked. Remove from the grill and serve.