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1
Place the chiles in a large bowl, add enough water to cover them, and let soak until softened, about 30 minutes.
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2
Drain and discard the soaking water.
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3
Wipe out the bowl and set it aside.
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4
Place the drained chiles in a blender.
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5
Add the measured water, ginger, measured salt, cumin, and pepper and blend until smooth, stopping and scraping down the pitcher with a rubber spatula as needed, about 1 minute.
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6
(The mixture will be thickdont add extra water.)
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7
Transfer 1/3 cup of the chile puree to a small bowl and set it aside.
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8
Place the chicken in the reserved large bowl, add the remaining chile puree, and, using your hands, rub it into the chicken until evenly coated.
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9
At this point you can cook the chicken right away, or cover and refrigerate it for up to 24 hours.
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10
When ready to grill, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
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11
Meanwhile, heat a gas or charcoal grill to medium (about 350 degrees F to 450 degrees F).
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12
When the grill is ready, rub the grates with a towel dipped in vegetable oil.
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13
Place the chicken on the grill skin-side down and season with salt.
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14
Cover the grill and cook until grill marks appear on the bottom of the chicken pieces, about 5 minutes.
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15
Flip the chicken, season with salt, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.
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16
Flip the chicken again and, using the reserved chile puree, brush a thin coating over the chicken.
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17
Cover the grill and cook for 5 minutes.
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18
Flip and lightly brush the chicken, and then continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest piece reads 160 degrees F to 165 degrees F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time).
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19
Remove the chicken to a clean serving platter and serve with tortillas, guacamole, hot sauce, and lime wedges, if desired.
