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Make marinade:
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Blend all marinade ingredients in a blender until smooth.
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Marinate and grill chicken:
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Divide chicken pieces and marinade between 2 sealable plastic bags.
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Seal bags, pressing out excess air, then turn bags over several times to distribute marinade.
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Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day (24 hours).
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Let chicken stand at room temperature 1 hour before cooking.
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To cook chicken using a charcoal grill:
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Open vents on bottom of grill and on lid.
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Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
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When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch.
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Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
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To cook chicken using a gas grill:
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Preheat burners on high, then adjust heat to moderate.
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Cook chicken until well browned on all sides, 15 to 20 minutes.
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Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
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Serve chicken with salsa.
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Cooks' note:
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If you can't grill, you can roast chicken in 2 large shallow (1-inch-deep) baking pans in upper and lower thirds of a 400F oven, switching position of pans halfway through roasting, 40 to 45 minutes total.
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**Cook time does not include marinating the chicken for 24 hours.
