I like to use buttermilk and yogurt for marinating my chicken, it gives it a nice flavor, coats better and seems to help it retain its moisture better than oil based marinades.
6 chicken breasts
3/4 c low fat buttermilk
4 T chili sauce (I used Heinz)
1/2 t garlic powder
1/2 t dry mustard
2 t Worcestershire sauce
1/2 t salt
1/4 t pepper
Rinse Chicken and pat dry, place in large shallow pan ( I used a 9×12 glass baking dish). Mix remaining ingredients in a med sized bowl and pour over the chicken.
Cover and refrigerate for 1/2 hour to overnight. Preheat grill to med-high heat. Place chicken on grill, Chicken will still have a coating of the marinade.
Grill until cooked through, use a meat thermometer to determine doneness.
I served it with grilled vegetables, and couscous