Chile-Spiced Grilled Chicken

Also known as Pollo al Horno.  I was looking through recipes on Saveur and found this one, which looks delicious. Since I didn't make this recipe up, here's the link the to website where I found it:

http://www.saveur.com/article/Recipe/Mexico-Chile-Spiced-Chicken

And now for the recipe:

INGREDIENTS

2 tbsp. prepared yellow mustard
2 tbsp. kosher salt
1 tbsp. achiote paste, such as El Yucateco (available at mexgrocer.com)
10 cloves garlic, peeled
5 dried guajillo chiles (available at marxfood.com), stemmed and seeded
Juice of 1 lime
1 (3–4-lb.) whole chicken, cut into 8 pieces
Salsa verde, for serving

INSTRUCTIONS

1. Combine mustard, salt, achiote paste, garlic, chiles, juice, and 1 cup boiling water in a blender, and purée until very smooth, at least 1 minute. Transfer to large bowl, and add chicken; toss to coat, and then cover and let marinate in the refrigerator for at least 4 hours or overnight.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium heat.) Remove chicken from marinade, and working in batches, add chicken to grill, and cook, turning once, until charred in spots and cooked through, about 30 minutes. Transfer to a serving platter, and serve with salsa verde on the side.