Combine all ingredients (except chicken) into a blender or food processor. Blend until the marinade is smooth.
Place chicken in a sealable bag or container, and add the marinade. Marinate the chicken in an airtight container in the refrigerator for 4-6 hours.
Light grill and set up for two-zone cooking. While the grill is preheating, remove the chicken from the refrigerator and allow any excess marinade to drip off.
Place the chicken on the grill grate, directly over high heat. Flip the chicken often, allowing the skin to evenly char but not burn.
Move the chicken over indirect heat, and close the grill's lid and vents. Allow the chicken to cook until it reaches desired internal temperature as indicated by a reliable instant read thermometer. I shoot for 180°F.
Remove the chicken from the grill, serve hot with grilled Mexican street corn.