Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165 degrees F. *If cooking on a Panini grill it will cook much faster (about 6-7 minutes total on my grill), so watch carefully.
Preheat the grill to medium-high heat.
Cook the rice (see directions below)
Place chicken tenders in a large Ziploc bag and add the first ten ingredients. Tightly seal the Ziploc and massage the chicken until it is well covered in the marinade. Refrigerate for at least 2 hours.