Mix all marinade ingredients together. Reserve 1/2 cup of the marinate to baste while cooking. I put it in an empty plastic soda bottle and poke a hole in the lid. This works great for a squirt now and then when grilling.
Divide chicken pieces evenly between a couple zip lock bags. Evenly distribute marinade between bags. Squeeze air out and seal. Place in the refrigerator for 8 hrs rotating occasionally to enusure all chicken is soaking up the marinade.
Set up your grill with 2 zones (one hot side and one warm side). To check for the correct temperature on the hot side i hold my hand about 5 inches above the cooking surface. If I can hold it there for 3-4 seconds and have to pull it away the temperature is right.
Place the pieces of chicken on the grill in the hot zone. I usually flip them every 4-5 minutes. Use your senses eyes, nose, etc. If a piece of chicken is burning move it to a cooler area. The same goes if a piece is cooking slower than the rest move it to a hotter spot on the grill. Cook until the chicken reaches 165 degrees internal temperature.
Remove and serve with warm tortillas lime wedges and favorite salsa
