I've just googled these ingredients to do this exact thing.
A 6 year old thread and it's still helping.
I added some star anise and heated it through to get some of the flavour out of the spices, I also added some cornflour to help it stick when I flip the breasts in the marinade. Out of curiosity, is there a reason warming a marinade to bring the flavours together isn't normally recommended in recipes? (As you can guess, I don't do marinades that often.)