Combine all of the marinade ingredients in a food processor and combine thoroughly.

Place the bag in the refrigerator and allow the chicken to marinade for 4 hours, turning the bag a few times to give the entire chicken equal marinade love.  Remove the bag from the refrigerator and place on the counter 45 minutes before grilling.  We want that chicken to warm up to room temperature so that it cooks evenly.

Light the grill for indirect cooking.  If you are using a gas grill, light half of the burners to high and leave the others off.  If you are using charcoal, pile all of the coals to one side of the grill.

Place the chicken skin side down on the hot side of the grill to sear the skin.  Grill for about 5 minutes until the skin is charred to your liking.  As you can tell from the photo, I love some charred chicken skin, but that's just me.  Keep moving the chicken around if it flares up too much.

Once the skin is nice and crispy, flip the chicken over and move to the cool side of the grill with the skin side up and close the lid.

Continue to grill until a meat thermometer inserted into the deepest part of the breast reads around 155 - 160 degrees.  It should take around 30 minutes on a 350 - 400 degree grill.  Keep the lid close as much as possible to retain your heat.  It's skin side up on the cool side of the grill, so no burning worries, just leave it alone and drink one of those fruity drinks you made with the left over lime juice!

Once the breast registers 155 - 160 degrees, remove the chicken from the grill and place on a platter to rest for 10 minutes before serving.