any chicken, dark meat prefferred, thigh and leg best, you can also use the entire chicken split, or half chicken.
Rub liberally with a carne asada seasoning ie from Vallarta has a good choice.
Remember that a lot of the seasoning will be dispersed in the marinade and on the grill you really can't overseason it at this point.
Cover for a least a hour.
for the mariinade mix 2 parts organge juice to 1 part lime juice and 1 part lemon juice to make about 2 cups of marinade.
add chicken and marinade to bag and marinate at least 1 hour 4 hours or overnight is great.
cook chicken in the bbq very slowly by roasting or grilling for several hours until the meat is falling off the bone.
Note this is fine balance from overcooking and the chicken get dry.
long and slow is the key here.
a little fire and grill is not bad but do not burn.