RINSE chicken; pat dry. Combine all remaining ingredients in large resealable food storage bag; add chicken. Seal. Refrigerate 4 hours or overnight, turning once or twice. HEAT oven to 350°F. Pour 1/2 cup marinade into 13 x 9 x 2-inch glass baking dish. Add chicken. Discard remaining marinade. BAKE 35 to 45 minutes or until chicken is no longer pink in center and reaches internal temperature of 165°F.
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