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In a bowl, whisk together the soy sauce, lime juice, garlic, cumin, paprika, dried oregano, and vegetable oil.
Pour it into a zip top back and add in all of the chicken pieces. Seal the bag and marinade chicken for 8 hours or overnight.
At least one hour prior to grilling, remove the chicken from the fridge and allow it to come to room temperature – to take the chill off the bone and promote better cooking. Recipe slightly adapted from Epicurious Peruvian Grilled Chicken. (I added more marinade to account for my larger servings)
Preheat the grill (we used gas), over high heat, and then reduce to medium for cooking. Place the chicken skin side down and grill for about 10 minutes, and then flip to other side.
Rotate chicken to other areas of the grill if you find some pieces getting done too quickly. Continue to cook for 10-15 minutes, or until the chicken registers at 165 degrees with an instant read thermometer. Be sure to not hit the bone when taking the temperature or you will get a false reading.
Let the chicken rest at least 5 minutes prior to serving. Serve with additional lime wedges for spritzing when serving.