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1
Discard stems, seeds, and ribs from 2 chiles and coarsely chop.
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2
Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
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3
Blend chiles with remaining ingredients except chicken in a food processor until a paste forms.
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4
Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits.
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5
Marinate, covered and chilled, at least 2 hours.
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6
Open vents on bottom of grill and on lid.
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7
Light a rounded chimney full of charcoal briquettes (about 100) and divide between 2 sides of grill, leaving a space down middle.
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8
When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches about top rack for 3 to 4 seconds, grill chicken, skin sides down first, on portion of lightly oiled grill rack with no coals underneath, turning occasionally, until cooked through, 20 to 30 minutes.
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9
Preheat all burners on high (until thermostat registers 500F).
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10
Turn off 1 burner and reduce heat on other burner (or burners) to medium.
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11
(Thermostat should register 350 to 375F.)
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12
Grill chicken, skin sides down first, on portion of lightly oiled grill rack over unlit burner, covered, turning occasionally, until cooked through, 20 to 30 minutes.
