I highly, highly recommend an instant-read thermometer for this recipe. It will revolutionize how you cook your meat! Check out my suggested thermometer in the notes.

Combine all marinade ingredients in a medium bowl and stir until smooth. Reserve 1 cup in an airtight container in the fridge until ready to serve. Place chicken pieces in a baking dish and cover with remaining marinade, turning to coat. Marinate at least 1 hour, up to overnight, turning at least once.

Lightly oil grill surface and preheat grill to medium-high heat, about 400-450º F. Place chicken pieces on grill skin-side down and cook about 5-7 minutes or until skin is browned and does not stick to grate. Flip. If cooking boneless skinless chicken breasts, cook another 2-5 minutes until internal temperature reaches 160º. If cooking legs, cook another 5-7 minutes until internal temperature reaches 160º. If cooking thighs, continue cooking another 10-12 minutes, flipping as needed, until internal temperature reaches 160º. Remove chicken pieces from grill and let rest 5 minutes before serving. Serve with plenty of reserved marinade, fresh chopped cilantro, and chopped almonds, if desired.