Put the chicken in a ziploc and start adding the marinade ingredients. (I take out the kids’ portion and transfer it to anther bag before I add the hot pepper sauce and LOTS of ground black pepper. This really is not as hot as it sounds like it would be.)
Marinade the chicken for a couple of hours to overnight and grill as appropriate for the cut of chicken (direct or indirect heat based on size).
This also works great on a whole chicken that is then grilled. I use a vertical grill stand or “beer butt” chicken set up. Double the amount of ingredients and allow the whole chicken to marinate for several hours.