Mix Salt and Chili powder and Set aside
Mix remaining ingredients (except Chicken) in a blender until smooth about 45 seconds.
Place Chicken in a large Ziploc Bag and pour in your marinade, remove excess air seal and shake bag to make sure all chicken is covered. Place in refrigerator set for at least 4 hours.
Remove chicken from bag and place on a cookie sheet and coat with chili and salt mixture and grill or pan fry to an internal temperature of 165.