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1
Combine all of the marinade ingredients except the orange juice in a blender or food processor.
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2
Puree until smooth.
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3
Add the orange juice and puree until combined.
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4
Pour into a large mixing bowl and add the chicken.
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5
Cover and marinate overnight in the refrigerator.
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6
Remove the chicken from the marinade and pat it dry with paper towels.
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7
Let stand at room temperature for 30 minutes while you prepare a grill.
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8
Prepare an outdoor grill for medium heat; if using a charcoal grill, set up the coals for indirect heat.
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9
When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil (or spray with cooking spray).
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10
You can also use a stove-top grill over medium-high heat.
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11
Spray it with cooking spray before proceeding.
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12
Arrange the chicken over the hottest part of the grill and cook, turning once halfway through, for about 10 minutes, or until the skin starts to crisp but not burn.
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13
Move the chicken pieces to the cooler part of the grill, cover, and cook, turning occasionally, until cooked through (a meat thermometer should read 165 degrees -170 degrees F), about 15 to 20 minutes longer.
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14
If using a stove-top grill or gas grill, turn the heat to medium low and cook until cooked through.
