6 ozs. pineapple juice
2 Tbl. lime juice (about 1/2 large lime)
1 Tbl. white vinegar
1 Tbl. vegetable oil
2 cloves crushed garlic
2 tsp. kosher salt
1 tsp. freshly ground pepper
1 tsp. chopped fresh jalapeño (or 2 tsp. canned diced green chiles)
1 tsp. ground turmeric
1 whole chicken, cut into eighths
2 tsp. vegetable oil, for greasing
Add all ingredients except the last two in a zipper-top freezer bag (sturdier and less likely to leak than a storage bag). Seal bag securely; turn over a few times to mix thoroughly. Open bag; add chicken pieces. Squeeze out air from bag and reseal securely. Turn bag over a few more times to assure all pieces of chicken are coated by marinade.
Place bag in a bowl large enough to fit or place on a rimmed baking sheet, in case the bag springs a leak. Refrigerate for a few hours up to a day, turning bag occasionally to ensure chicken marinates evenly.
When ready to cook, place a large indoor grilling pan over medium-high heat. When hot, brush pan with the 2 teaspoons of oil. Remove chicken from bag and arrange chicken on pan, skin side down, in a single layer; discard remaining marinade.
Grill 6-10 minutes per side, turning once (small pieces like wings will cook faster) or until no pink remains and juices run clear when pierced with the tip of a knife.