Cut the chicken into 6 pieces: 2. breast pieces, 2 legs with thighs, and 2 wings [remove and discard the wing tips]. Cut 3 or 4 slashes, about 1/2 inch deep, into the meatier side of the breast and leg-thigh pieces. Place the chicken pieces in a large, plastic resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 4 to 6 hours, or as long as 12 hours, turning the bag occasionally.