Place the cilantro, garlic, ginger, and lime zest in a food processor and process until finely chopped. Add the lime juice, sweet chili sauce, rice wine vinegar, sriracha, honey, and jalapeño and pulse until thoroughly combined. Place in a large bowl or gallon zip lock bag. And the chicken and mix together with a spoon or your hands. Let marinate at room temperature for 45 minutes or overnight in the refrigerator.

When ready, preheat your grill, maintaining a temperature between 350°F and 400°F ~ you may need to open the lid periodically to keep the temperature within range. Over a low flame, place the chicken skin side down and cook covered for 5 to 7 minutes, or until the skin is crispy ~ move the chicken around as needed to avoid pieces getting overcooked in hot spots.

Flip over the chicken and pour the remaining marinade over the chicken. Cook until an internal temperature reaches 165°F ~ about 7 to 10 more minutes.

Remove from the grill and let rest for 5 minutes before serving. Serve with your favorite sides or with white rice and veggie.

Enjoy!