Immigrant-Edition Pollo A La Brasa

• 1/4 cup fresh lime juice (about 3 limes)
• 1/4 cup red wine vinegar
• 3 tablespoons aji amarillo paste
• 2 tablespoons sugar
• 2 teaspoons dried oregano
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon ground cumin
• 6 garlic cloves, grated
• 6 bone-in chicken leg-thigh guarters
• 1/2 teaspoon kosher salt

1. Combine the lime juice and the next 7 ingredients (through garlic) in a large bowl. Stir well.
2. Marinate the chicken in the above mixture. Cover and refrigerate 4 hours to overnight. Longer is better.
3. Ready a charcoal grill for cooking over low-slow indirect heat, maintaining a temperature of 250u0b0.
4. Sprinkle the chicken with salt.
5. Place the chicken legs on the unheated side of the grill (away from the source of the heat) and cover the grill.
6. Turning every 15 minutes or so, cook for 2 hours 45 minutes, or until the chicken pulls away from the bone with little effort.

lime juice, red wine vinegar, aji amarillo paste, sugar, oregano, freshly ground black pepper, ground cumin, garlic, chicken, kosher salt

Taken from www.myrecipes.com/recipe/polla-a-la-brasa (may not work)