POLLO A LA BRASA

This is a regional dish from Peru.  Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.


SERVINGS 4
1⁄3cup soy sauc
2tablespoons fresh lime juice
5garlic cloves
2teaspoons ground cumin
1teaspoon paprika
1⁄2teaspoon dried oregano
1⁄2teaspoon black pepper
1tablespoon vegetable oil
1(3 1/2 lb) whole chickens, quartered

1lime, quartered (for garnish)


DIRECTIONS
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
Prepare grill for medium-high heat.
Discard marinade, then pat chicken dry. Oil grill rack.
Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
Garnish with lime wedges.
(IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).