Combine all ingredients except chicken in a food processor or blender. Process until smooth. Place chicken pieces in a large nonaluminum pan; rub with marinade. Lift skin and rub marinade underneath. Cover with plastic wrap. Refrigerate 2 hours. Place chicken pieces on the grill, skin side down. Baste frequently and turn chicken every 10 minutes or so. Over a slow fire, which is preferred, the chicken will cook in about 1-1/2 hours. Over a hotter flame, the chicken will take 30-40 minutes. The chicken is done when the juices run clear when the meat is pricked with a fork. It may also be roasted in a 400 degree oven for 35 minutes, and placed under the broiler for about 4-5 minutes. It can also be started on the grill and finished in the oven). The chicken may be cooked ahead and reheated in a 350 degree oven for 10 minutes before serving.

Judi's Notes: If you are in a hurry a good way to cook the chicken is to microwave the parts for about 10-12 minutes, and finish cooking on the grill to brown for about 20 minutes or so on a medium setting. Make sure you use rubber gloves when working with chilies as the oils from the skin and seeds are very, very hot.

Internet: Juphelps@delphi. Com, or Judiphelps@cup. Portal. Com