Set out a large food processor. Add all the Pollo Asado Marinade ingredients to the bowl. Cover and puree until very smooth.
Place the chicken pieces in a large baking dish. Pour (or scoop) the marinade over the chicken. Then toss to coat the chicken pieces in the marinade. Cover and refrigerate for at least 2 hours, but up to 12 hours.
Preheat the grill to medium heat, 350-400 degrees F. Grill the chicken for 15-20 minutes per side. Watch that the fire doesn’t flare up and burn the chicken. If your grill is prone to flare-ups, try grilling with indirect medium heat for 5-8 minutes longer per side.
Notes
For boneless chicken breasts, grill 5 minutes per side, reaching an interior temperature of 165 degrees F. Mexican grilled chicken will keep well for up to 4 days in the refrigerator. Let the pieces cool completely, then transfer to a sealed container and place in the fridge.