In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
Place the chicken breasts in a baking dish that's just big enough to accommodate them in a single layer and then pour the marinade right over them. Toss the chicken breasts delicately with your fingers until they all are evenly coated, making sure that the marinade gets to the bottom as well; cover with plastic film and place your chicken in the refrigerator to marinate for at least 8 hours, but preferably overnight.
Preheat your oven to 375°F.
Remove the chicken breasts from the marinade (do not discard marinade) and place them in a roasting pan. Cover tightly with aluminum foil and bake in the oven for about 25 minutes, or until the breasts are completely opaque.
Remove the pan from the oven, set the oven to broil, place a rack in the top position and allow the chicken breasts to cool for a few minutes, until you can safely handle them with your bare fingers.
With the help of a sharp knife, score the chicken breasts in a criss-cross pattern and then spoon some of the leftover marinade over each breast.
Place the chicken under the broiler for 5 to 8 minutes, or until the top is nice and crispy and golden brown.