Place the first eight ingredients in a blender, cover and process until blended. Pour 2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate chicken for 4 hours or overnight. Cover and refrigerate remaining marinade.

Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat for 40 to 45 minutes or until juices run clear, turning occasionally and basting with reserved marinade during the last 15 minutes.