1Combine all ingredients except the chicken in a gallon-size zip-top plastic bag. Add the chicken, seal the bag and massage chicken to coat evenly. Open bag, pushing out air, and reseal. Refrigerate for 24 hours, massaging and tossing every 8 hours.
2Remove chicken from marinade.
3Grill chicken over medium indirect heat, which will help prevent sooty chicken-fat flare-ups. After 5 minutes, pour leftover marinade over the chicken; discard any remaining marinade. Continue grilling until the chicken is cooked through, another 15 to 25 minutes.