Combine remaining ingredients in a food processor. Pulse until smooth.
Rub the marinade in the cavity, under and over the skin of the chicken. Reserve any remaining marinade to baste chicken.
Refrigerate 1 hour or overnight.
When you're ready to grill the chicken, preheat grill to medium heat. Place the prepared chicken on the grill with skin side down. (Breast side down).
Grill slowly until the fat renders and the skin is golden brown, then turn the chicken over (15-20 minutes). Brush with marinade, and close the lid. Continue grilling until it is cooked through (another 20-30 minutes). I usually do a small 3-4 pound chicken, and it is done in about 35-40 minutes.
To roast the chicken - Preheat oven to 425 degrees. Roast 15 minutes, brush with remaining marinade. Reduce heat to 375 degrees, and continue roasting until internal temperature reaches 160-165 degrees.
When the chicken is done remove to a plate and tent with foil. Rest 10 minutes before carving.
Enjoy with salsas (see post for ideas), fresh cilantro, and lime wedges.
See post for more information!Macronutrients are an approximation only from MyFitnessPal.com. Yours will vary depending on light/dark meat and how much marinade is consumed.Save the carcass for stock!