Mix the marinade in a resealable bag (these pens are great for labeling the bag) or container and add the chicken. Toss to coat. Seal and freeze for 3 months, or refrigerate for 2 days.
Defrost for 24 hours in the refrigerator, then grill over medium heat until the temperature reads 165F.
* If you would like to make any of the spice blends in this recipe from scratch, the full recipes of all the spice blends are in my cookbook Healthy in a Hurry. If you would like to purchase the spices ready-made, click here.