Makes 4 servings
For the adobo:
Prepare the adobo: Put both chiles, the garlic, cumin, cloves, oregano, water, and vinegar in a blender jar and blend at low speed until smooth.
Pound the chicken with a meat mallet to an even thickness of about 1/4 inch. Rub the adobo over the chicken and (wearing gloves, if you like) rub the marinade into the chicken. Cover and let stand at room temperature for up to 1 hour, or refrigerate for up to 1 day. Bring to room temperature if necessary before continuing.
Heat a gas grill to medium-high or prepare a hot charcoal fire. Grill the chicken, turning once, until charred in places and cooked through, about 10 minutes. Remove to a carving board, cover with foil, and let stand for 5 minutes before slicing and serving.
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