In a clean wide bowl, place chicken leg quarters (cut at joint if preferred).
Pour oil on chicken. Cut limes in half and squeeze on chicken and rub on chicken with oil.

Once grill is hot, turn to medium low heat. Place chicken skin side down first onto grill and grill for 3 to 4 minutes on each side. You are looking for the skin to be a little darker than golden brown and for dark brown grill marks. If the chicken does not lift from the grill at first try after three or four minutes, then it is not ready to turn, otherwise the skin or meat will tear.

Once both sides of the chicken are seared, glaze both sides with coconut tamarind glaze.

Then, (If Grilling) Place your chicken on the higher part of the grill away from direct heat, cover and continue to cook for 15-25 minutes or until reached desired doneness,

Then, (If Baking) Preheat an oven to 350 degrees F. and cook for 15-25 minutes or until reached desired doneness.

Serve hot.