In a bowl, combine the minced garlic, soy sauce, red wine vinegar, vegetable oil, cumin powder, paprika, oregano, black pepper, and salt. Mix well to create a marinade.
Place the chicken in a large ziplock bag or a container with a lid. Pour the marinade over the chicken, making sure all pieces are coated evenly. Close the bag or cover the container and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate the meat.
Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).
If using a grill, place the chicken on the grates, skin side down. Cook for about 10-15 minutes, until the skin is golden brown and slightly crispy. Flip the chicken and continue cooking for another 10-15 minutes, until the internal temperature reaches 165°F (74°C). If using an oven, place the chicken on a baking sheet and bake for approximately 40-45 minutes, or until the chicken is fully cooked.
Remove the chicken from the grill or oven and let it rest for a few minutes before serving.
Serve your Pollo a la Brasa with your choice of side dishes like french fries, rice, salad, or aji sauce.
