So I did two variations of the recipe. Eaxh less than optimal conditons.
1) 3 lb whole chicken marinated for 4.5 hrs
2) 3 chicken pieces marinated for 24+ hrs
I cooked the sceond variation for a bit less time than the first. I cooked the first according to instructions. Let me say that they both turned out nicely. But the succulence whole chicken was WAY better.
For the whole chicken I did also put more salt to cure and also cured most of the 4.5 hrs at a cool room temp (not fridge) as to try to speed the curing.
I made the bread salad exactly to instructions.
BF really loved the chicken (especially the whole one) and he is usually one that likes only chicken cutlets.
I will say I think that marinating a whole day would probably make the chciken even better. But the one I made came out pretty damn close to my memory of the one at Zuni (last time I had one there was about 7 mo's ago).
Thanks for all the advice!