In a single layer, place chicken breasts in a deep baking dish. Ensure it is deep enough to hold the marinade once poured in.
Combine marinade ingredients in a pourable glass measuring cup. Next, whisk to combine and then pour over the chicken breasts. Let marinade 30 minutes, flip chicken, and then let marinade for a final 30 minutes
Combine basting ingredients in a bowl and whisk. Set aside for later when grilling. Turn on a gas grill to warm it up or start a charcoal grill. Once it is at medium heat, the chicken is ready to go on the grill.
Grill 5 minutes on each side on medium heat, with the lid open. The chicken should separate from the grill and no longer stick when it is ready to be flipped to the other side. Grill another 5 minutes on the other side.
Baste with sauce and grill one minute longer so the sauce caramelizes but does not burn. Do not leave unattended as the sugar from the sauce will brown quickly. Flip to the second side, baste, and cook 1 final minute.
Chicken should read 165° when cooked. Remove to a serving platter and top with fresh cilantro.