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Place chicken pieces in a gallon-size Ziploc resealable bag.
Add the rest of the ingredients to a food processor and pulse to chop until you get to a coarse consistency; do not make it into a sauce.
Pour the mixture over the chicken, press out excess air, and close the bag. Shake it well to get the marinade on all the chicken pieces—Marinate in the refrigerator for at least 3 hours or overnight.
Preheat oven to 375 degrees.
Line a large baking sheet with aluminum foil and spray with non-stick cooking spray.
Remove the chicken from the marinade and arrange it on the prepared baking sheet; make sure the pieces do not touch each other.
Bake it until cooked through, for about 45 - 50 minutes, and broil during the last few minutes until it is just crispy on the outside; watch it closely so as not to burn it.
Preheat a gas grill to about 400 degrees. Clean the grates and rub them lightly with oil.
Arrange the chicken on the grill and cook, turning occasionally for about 30 minutes.
Serve the chicken with rice and fresh lime wedges, garnished with chopped green onions.