In a large ziploc, add all of the marinade ingredients. Seal and squish the bag to combine. Pour off 1/2 cup and reserve in the fridge. Open the bag and add chicken, squish to combine and seal. Place in the fridge for 30 minutes to 2 hours, flipping halfway through the marinating process.
Remove the chicken from the fridge and oil the grates of a grill. Heat to high.
Remove the chicken from the marinade, discarding the extra. Using tongs, lay the chicken on the grill and after 1 minute lower to medium heat. Cook the chicken for 6 minutes, flip and cook for another 4-6 minutes or until a temperature of 165. Brush with remaining marinade.
For the Salsa
Meanwhile, add all of the salsa ingredients to a bowl and stir to combine. Set aside in the fridge.