Combine cilantro, parsley, olive oil, soy sauce, cooking wine, jalapeno peppers, garlic, cumin, lime juice, salt, and pepper in a blender. Blend thoroughly until mixture is bright green with a slightly chunky consistency.

Pour marinade into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the marinade and shake off excess. Set the remaining marinade aside.

Cook chicken on the preheated grill, brushing occasionally with reserved marinade, until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).