Great Grilled Chicken Breasts

8 boneless, skinless chicken breast halves (about 3 pounds), see note 1/4 cup vegetable oil2 teaspoons garlic powder2 teaspoons onion powder1 teaspoon salt 1/2 teaspoon black pepperPlace the chicken breast halves in a 2-gallon zipper-top plastic bag. Set aside.In a small mixing bowl, combine the remaining ingredients. Whisk to mix well. Pour the mixture into the bag with the chicken. Seal the bag, and shake to coat the chicken well. Refrigerate the bag, positioned so that the breasts are in a single layer, for 15 minutes or up to 8 hours.Turn on a gas grill to high.Grill the breasts 6 to 7 minutes on the first side with the grill lid closed. Turn the chicken over, and continue to grill with the lid closed until the breasts are cooked through, about 6 to 7 minutes more, depending on the size of each breast. Serve at once, or allow the chicken to cool long enough to be handled safely. Cut the chicken into bite-size chunks for use in future recipes. (See the storage note below.)Makes about 12 cups chicken chunks.Storage note: The chicken chunks can be refrigerated for up to 3 days or frozen for up to 3 months. Refrigerate or freeze the mixture in 1-cup portions in airtight containers or freezer bags. (If using bags, lay flat to freeze.) To defrost frozen chicken chunks, place the meat in the refrigerator for 10 to 24 hours.Alternative cooking method: We love our closed countertop grill for indoor "grilling." Most appliances of this sort cannot handle 8 chicken breast halves, though. If you are using an indoor grill, cook the chicken in batches. Preheat the grill according to manufacturer's instructions. After preparing the chicken according to the recipe, place the breasts (with space in between) on the hot grill. Close the grill, and cook for 10-12 minutes or until no longer pink in the center. (Storage and serving instructions are the same.) Nutrition values per 1/2 cup: 82 calories (20.5 percent from fat), 3.6 g fat (0.7 g saturated), 0.4 g carbohydrates, trace g dietary fiber, 11.5 g protein, 31 mg cholesterol, 124 mg sodium