In processor, puree until smooth:

2 cloves garlic
3 whole green chilies, chopped (canned)
1 fresh jalapeno, deveined and seeded
2 tbsp. cilantro
3 tbsp. virgin olive oil
3 tbsp. lemon juice (fresh)
1/2 tsp. ground cumin
1/2 tsp. black pepper

Place chicken broiler halves or quarters into marinade. Cover and refrigerate for several hours. Charboil, basting frequently over mesquite fire preferably.

OPTIONAL SAUCE:

1 1/2 c. red chili sauce
1/2 c. tomato puree
4 chili chipotles, or 4 canned jalapenos
2 tbsp. dark brown sugar
2 tbsp. cider vinegar

Cook until thick and then add 1/4 cup roasted Spanish peanuts, coarsely chopped and pour over chicken pieces.