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Place all marinade ingredients in a blender or food processor and puree until thick and completely combined.
Pour ¾ cup of the marinade into a large zip-top bag. Reserve about ¼ cup of marinade for serving. Add chicken pieces to the bag and marinate for at least 30 minutes (or overnight).
You can grill, bake, or roast the marinated chicken. I prefer a grill (especially when the weather is nice).
To grill the chicken, preheat a grill or indoor grill pan over medium-high heat.
Remove the chicken from the bag and discard the marinade.
Place chicken on the hot grill and allow to cook (without moving) for about 5 minutes. Once you can see that the chicken is starting to cook through and turn opaque, flip the meat over and cook on the other side for another 3-4 minutes. Cooking time will vary depending on the size of your chicken.
Remove the chicken from the grill when it reaches an internal temperature of between 150-160F (65-71C). Allow the meat to rest for about 5 minutes before slicing. The temperature will rise as the meat rests, which is exactly what you want!