There is a meat market in LA called Villalobos that sells this chicken prepared in a similar recipe. I love to pick it up on my days off and just make a pico de gallo, heat up tortillas and grill away, beer in hand.
Technique tip: Brine the chicken before marinating to make it extra moist and juicy.
Swap option: It's fun to serve this recipe with different sides whether its grilled corn, salsa, tomato salad or beans and rice.
Remove chicken from brine. Combine all ingredients, except for the chicken, in a bowl and whisk. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 1-2 hours (or up to 12 hours).2.
Preheat grill to medium- high heat. Brush grill grate with oil.3.
Remove chicken from marinade and place, skin side down, on the grill over a moderately hot section of the grill. Discard marinade. Grill chicken until lightly browned, and cooked through about 8-14 minutes. Turn; continue to broil until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer.4.
Serve chicken with reserved marinade brushed over, grilled tortillas, grilled tomatoes, jalapeño peppers, avocado, pico de gallo, limes and radish.