Remove the seeds from the the dry Ancho Chiles and Guajillo Peppers and then boil for 10 minutes in water. Strain and set aside.
Saute the chiles from the first step with the tomato, onion, garlic, peppercorns, clove, bay leaves, cinnamon stick, oregano and thyme in a frying pan with a small amount of oil for about 5-10 minutes.
Add the ingredients from the previous step to a blender with the cumin, paprika, orange juice, vinegar and salt and blend until it is as smooth as possible. Set aside
In a large bowl that is big enough for the whole chicken to fit, coat the chicken with butter, mayonnaise, mustard and salt.
Add the marinade and make sure the inside and outside of the chicken is completely covered.
Let it marinate for at least 3 hours, but preferably overnight in the refrigerator.
Preheat wood pellet grill to 300 degrees F. Add the chicken, breast side up and cook until it reaches an internal temperature of 165 degrees F.
Remove from the grill, and let rest for 10-15 minutes before serving.