Peruvian Grilled Chicken (Pollo a la Brasa)

Ingredients

• 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 whole chicken (about 3 1/2 pounds), quartered
• Accompaniment: lime wedges

Method

1. 01Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
2. 02Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
3. 03If 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.
4. 04If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
5. 05Discard marinade, then pat chicken dry. 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).