Wash the chicken, pat dry, and sprinkle liberally with salt and pepper. In a mortar, mash to a paste the garlic, and cumin. Combine the remaining marinade ingredients with the garlic paste and rub the chicken well with approximately half of the mixture. Keep the rest of the marinade refrigerated. Place the chicken in a large non-reactive bowl, cover, and refrigerate for several hours or preferably overnight.
FOR THE MARINADE: 6 to 8 cloves garlic - 1/3 cup fresh lime juice - 1/4 cup pure Spanish olive oil
Remove the chicken from the marinade and pat dry. Place the chicken on a lightly oiled aluminum foil-lined broiler pan, bone side up, 5 to 6 inches from the heat source. Broil 13 to 15 minutes on each side, basting frequently with the rest of the marinade. If the skin cooks too rapidly, lower the broiler rack. Transfer the chicken to a serving platter, brush with any remaining marinade, and garnish with the onion and parsley.
2 2-1/2-pound roasting chickens, each cut into quarters, backbone removed
1/4 Teaspoon Dried Oregano
3 Teaspoons Worestershire sauce
Salt and freshly ground black pepper to taste
1/2 Teaspoon Ground cumin
1/4 Cup Dry sherry
8 Cloves Garlic
1/3 Cup Fresh Lime juice
1/4 Cup Pure Spanish olive oil
1 Small onion, finely sliced, for garnish
2 Tablespoons Finely chopped fresh parsley, for garnish