Bring water to a boil in a saucepan.

Turn the heat off.

Add the guajillo chiles and ancho chiles to the sauce pan.

Cover with a lid.

Let sit for 5 minutes, or until chile is soft and pliable.

Meanwhile, char the garlic and onion.

(This will only take 1-2 minutes).

To a blender, add the charred garlic, onion, chipotle, bay leaves, pepper, oregano, cumin, cinnamon, cloves, apple cider vinegar, water, achiote paste, salt, pineapple juice, and reconstituted chile.

Blend until smooth.

Set aside until ready to use.

Chop up the chicken and rinse.

Pat dry and place in a large Pyrex plate.

Pour the adobo sauce all over the chicken.

With your tongs, turn the chicken to coat with the adobo sauce.

Cover the chicken with plastic wrap.

Marinade in the refrigerator for 4 hours, preferably overnight.

Heat the grill to 350 degrees to 375 degrees (177–190 C)

Add the chicken.

After 15 minutes, turn the chicken.

Cook again for 15 minutes, and baste with adobo sauce.

Cook for 15 minutes more.

The chicken is ready when it reaches 165 F (74 C).