We have made this a couple of times, most recently for the family on the 4th of July. This recipe is a great opportunity to use peeled garlic from an Asian grocery, and is an adaptation from Saveur magazine
3-4 lb. chicken cut in serving pieces (or the equivalent in chicken parts)
3 bay leaves
25 cloves of garlic, peeled
2 tsp. kosher salt
1 cup fresh orange juice
½ cup sherry vinegar
2 Tbs. freshly ground black pepper
2 Tbs. Worcestershire sauce
2 tsp. ground allspice
Place the chicken pieces and bay leaves in a gallon zip lock baggie. In a food processor, puree the garlic, salt, and 2 Tbs. of water. Add the remaining ingredients and process until it is all a smooth puree. Add to the ziplock baggie and press out all the air and seal. Marinade in the refrigerator at least 4 hours and up to overnight. Do not marinade too long since the acid from the vinegar and orange juice will eventually make the meat mushy.
Grill until cooked through. Since there is some sugar in the marinade from the orange juice, keep an eye on it to make sure that the outside does not get burned before this inside is fully cooked (165 degrees on the thigh). If it is starting to burn, move it to a cooler section of the grill.