Add all the ingredients (except the chicken) into a food processor or blender and blend into a smooth paste. Add 2-3 tablespoons of water to loosen up a bit.
Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Refrigerate at least 30 minutes or overnight.
Grill chicken in batches for about 5–7 minutes per side or until internal temperature reaches 165F / 74C. Make Sure to oil the grill between batches to prevent sticking.