Roughly chop fresh vegetables and aromatics.
Pulse all marinade ingredients in a food processor until smooth but textured.
Reserve ½ cup of marinade; refrigerate.
Score chicken and marinate overnight or at least 2 hours.
Preheat grill for two-zone cooking.
Grill chicken over direct heat to char, about 10 minutes.
Move to indirect heat, baste with reserved marinade.
Cook covered until internal temp reaches 180–185°F, about 20 minutes.
Serve whole or chopped, hot from the grill.
