Pound the boneless, skinless chicken breasts between sheets of parchment paper to make sure they’re even in thickness. Place chicken in a bowl or ziplock bag.
Mix marinade ingredients together in a mason jar and shake to combine. Pour over chicken and stir, making sure all chicken pieces are coated. Place in the refrigerator for 30 minutes- overnight.
Grill over medium-high heat for 8 minutes per side, or until cooked to 165 degrees.
Grilled Romaine
Cut the romaine in half lengthwise, drizzle with olive oil and sprinkle with salt and pepper
Grill the corn for 5 minutes, flip and cook for another 5 minutes. Cut the corn off the cob and place in a bowl.
Cut the avocado into pieces and add to the bowl with corn. Season with salt and pepper, stir and set aside
Place the romaine on the grill cut side down and grill 1-2 minutes. Turn the romaine over and cook another 1-2 minutes.
Place the romaine on a plate, top with the corn avocado mix, thinly sliced basil, desired dressing and enjoy!