Peruvian Grilled Chicken

• 1/3 cup soy sauce
• 2 tablespoons fresh lime juice
• 5 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 tablespoon vegetable oil
• 1 (3 1/2 lb) whole chickens, quartered

1. Marinate chicken:
2. Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
3. Put chicken in a large sealable bag and add marinade.
4. Seal bag and marinate, chilled, 8 to 24 hours.
5. Grill chicken:
6. If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
7. If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
8. Discard marinade, then pat chicken dry.
9. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
10. Note: If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500u0b0F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
11. Note: cooking time does not include time to marinate.

soy sauce, lime juice, garlic, ground cumin, paprika, oregano, vegetable oil, whole chickens

Taken from www.food.com/recipe/peruvian-grilled-chicken-258436 (may not work)