Mojo-Marinated Chicken

    1 (24-ounce) bottle mojo criollo Spanish marinating sauce     1 (19-ounce) can mild enchilada sauce     6 bone-in, skin-on chicken breasts     Garnishes: fresh parsley sprigs, orange slices Preparation     Combine sauces in a large zip-top plastic freezer bag. Add chicken, turning to coat. Seal and chill 8 hours, turning occasionally.     Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Remove chicken from marinade, discarding marinade. Arrange chicken breasts, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour or until meat thermometer inserted into thickest portion registers 170°.     Grilled Chicken Thighs: Substitute 6 skin-on bone-in chicken thighs for chicken breasts. Arrange chicken thighs, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour or until meat thermometer inserted into thickest portion registers 180°.     Direct Heat Cooking Times: To cook chicken breasts directly over heat, reduce heat to medium (350° to 400°), and grill, covered, turning every 7 minutes, for 28 minutes or until meat thermometer inserted into thickest portion registers 170°.     Note: For testing purposes only, we used Goya Mojo Criollo Marinade.