Starting at thick end of chicken breasts or thigh end of legs and gripping with paper towel, pull skin downward away from flesh to remove; discard skin. Place chicken in a large glass bowl.
In a blender or food processor, puree together tomato paste, wine, chipotle peppers, adobo sauce, garlic, salt and pepper until smooth; pour over chicken, turning to coat. Cover and refrigerate for 4 hours (or up to 24 hours).
Place chicken, bone side down, on greased grill over medium heat; baste with marinade, discarding any leftover marinade. Close lid and grill, turning occasionally, until breasts are no longer pink inside or juices are clear when legs are pierced, about 45 minutes.