Ingredients:

  • 1 whole chicken (about 4 lbs or 1.8 kg), cut into quarters
  • 4 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon ground black pepper
  • 2 teaspoons cayenne pepper (adjust for heat preference)
  • 2 teaspoons dried oregano
  • 1/4 cup lime juice (about 2 limes)
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • Fresh cilantro for garnish
  • Lime wedges

Instructions:

  1. In a bowl, combine garlic, spices, lime juice, soy sauce, vegetable oil, and brown sugar.
  2. Place chicken in a resealable bag or bowl; pour marinade over the chicken and refrigerate for 4 hours or overnight for better flavor.
  3. Heat your grill to medium-high for direct grilling.
  4. Remove chicken from marinade, shaking off excess. Place chicken skin-side down on the grill. Cook for 30-40 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F (75°C).
  5. Let the chicken rest for 5–10 minutes before serving. Garnish with fresh cilantro and lime wedges.