• MARINADE: Add the garlic, soy sauce, kosher salt, ground cumin, hot paprika, black pepper, oregano, lime juice, red wine vinegar, and avocado oil to a small bowl and whisk until the ingredients are mixed.
• LET IT HANG: Place the chicken pieces in a gallon-sized zip top bag and pour the prepared marinade over the chicken. Zip the bag and give it a few good squishes to help things along. Place chicken in the refrigerator flat on one side for as little as 3 hours, and up to 24 hours in advance. I find the sweet spot to be in the 18-20 hour range. Give the bag a flip throughout the day as you naturally open the refrigerator. I find this way the chicken marinades more evenly on both sides.

COOK: There are two ways to prepare the chicken, you can either grill it or roast it in the oven. You would either grill or roast, not both!

• TO GRILL: Remove the chicken from the refrigerator 30 minutes prior to grilling. Preheat an outdoor grill to 425ºF. When heated, clean the grates, then oil them to prevent chicken from sticking. Place chicken skin side down first. Cook for 9-12 minutes per side or until the chicken breast pieces cook through to 160ºF, and darker pieces cook to 170ºF. Remove chicken to a plate as it’s done. Cover loosely with foil. Carryover cooking will help the chicken cook all the way through. Allow chicken to rest for 5 minutes before serving.
• OR ROAST: Remove chicken from the refrigerator 30 minutes before grilling. Preheat oven to 450ºF. Wrap a baking sheet with foil, then place a rack on top. Remove chicken from marinade with tongs (drip off the excess but don’t wipe down.) Place pieces about 2 inches apart on the rack. Roast for 35-45 minutes or until chicken breasts reach 160ºF and chicken legs/thighs/wings hit 170ºF. Remove, tent with foil, and rest for 5 minutes before serving.
• SERVE: serve chicken with prepared rice, black beans, and Aji Verde.