Cut the chicken into 12 to 16 pieces, or if 3 to 3½ pounds chicken legs and breasts, cut into smaller serving pieces
Place all the marinade ingredients in a blender or food processor and process to a paste. Transfer to a large bowl and stir in the oil. Place the chicken pieces in the bowl and rub to coat the marinade. Cover and refrigerate for 4 to 8 hours
Prepare a charcoal or gas grill or preheat the broiler
To grill the chicken, place it on a rack about 5 inches from the coals or flame and grill, turning several times with tongs, until cooked through, about 20 minutes
To broil the chicken, place it on a lightly oiled rack in a broiled pan and put the pan in the oven so the meat is about 5 inches below the broiler element. Prop the door slightly and broil for about 20 minutes, turning the chicken once after about 7 minutes and then again after about 15 minutes Test for doneness with a skewer. The juices should run clear