Cut the chicken into 6 pieces: 2 breast pieces, 2 legs with thighs, and 2 wings [remove and discard the wing tips]. Then cut the legs through the joint between the drumsticks and thighs. Cut each half-breast in half crosswise. Place the chicken pieces in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 4 to 6 hours, or as long as 12 hours, turning the bag occasionally.