4 chicken leg quarters or 8 thighs
1/3 cup soy sauce
1/4 cup fresh lime juice
4 garlic cloves crushed
2 tsp ground cumin
4 tsp smoked Spanish paprika
1/2 tsp crushed dried oregano
5 tbs red chili powder
6 tbs olive oil
2 limes cut into wedges
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, chili powder and oil in blender. Place chicken pieces in zip seal bag, add marinade. Coat chicken evenly and place in refrigerator for 4 hours to marinade.
In a large pot add chicken along with marinade then topping off with water to just cover chicken. Slow boil chicken until cooked through about 1 hour. Set aside and allow chicken to cool.
Preheat grill to medium, grill chicken skin side down to start and turning to grill evenly, grill to crisp and caramelize the outside of the chicken.
Serve with lime wedges on side.
This dish pairs well with assorted grilled fresh vegetables and Spanish style rice.