Peruvian Grilled Chicken

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

Step-by-step instructions

1. 1

   Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.

2. 2

   Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.

3. 3

   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.

4. 4

   If using a gas grill, preheat all burners on high, then reduce heat to medium-high.

5. 5

   Discard 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).

6. 6

   note: If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F 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.