Step 1

In a high-powered blender or food processor, combine scallions, garlic, onion, cilantro, vinegar, lime juice, cumin, paprika, sugar, salt and pepper. Process until well combined into a paste (you may need to add a bit of water to get your blender moving).

Step 2

In a large bowl, combine chicken and marinade. Rub chicken drumsticks well until coated with marinade. Refrigerate the chicken to marinade overnight.

Step 3

Preheat the oven to high on the grill/broil setting. Cover a baking sheet with parchment paper or a reusable silicone mat. Spray or drizzle with oil.

Step 4

Arrange chicken legs on the baking sheet without touching each other. Pour the remaining marinade over, if any is left in the bowl. Add the halves of 1 or 2 limes, cut in half, cut side facing upwards.

Step 5

Broil the chicken legs for about 20 minutes, turn the legs over, and cook for 20 minutes more, until the chicken drumsticks are cooked through and the skin is browned in spots and golden all over. If you are making a very large chicken batch, you may need to cook them longer - the key is that the chicken should be browned in spots. The internal temperature of the chicken should measure 165F.

Step 6

Let Colombian chicken drumsticks rest for 5 minutes before serving with more cilantro and lime wedges.