Pollo a la Brasa (Peruvian Grilled Chicken)
⅓ cup soy sauce
2 Tbsp. fresh-squeezed lime juice
5 garlic cloves, minced
2 tsp. The Spice Hunter Ground Cumin
1 tsp. The Spice Hunter Ground Paprika
½ tsp. The Spice Hunter Organic Dried Oregano Leaves
½ tsp. The Spice Hunter Ground Black Pepper
1 Tbsp. canola oil
3 ½ lbs. chicken, quartered
Lime wedges for garnish
Salt to taste
To make the marinade, blend soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Place the quartered chicken in a sealable bag and combine with the marinade. Chill for 12-24 hours, turning occasionally to marinate evenly.
Heat grill to medium-high heat. Remove chicken from the sealed bag and pat dry. Discard the remaining marinade. Oil the grill rack and grill chicken skin side down first, then turn over halfway through. Grill for about 30 minutes or until the internal temperature has reached 165°F.