1. Grate the zest of the lemon and lime into a resealable bag. Squeeze juice from both fruits into the bag and throw out the pulp and seeds.
2. Mix in everything else except for the chiken and chunky salsa.
3. Drop in chicken, reseal the bag, and refrigerate for a few hours.
4. Grill the chicken, turning and basting with marinade a few times for 10 to 15 minutes until cooked through. Serve with the salsa.