Add the oil, sambal, vinegar, salt, cumin, smoked paprika, and pepper to a small bowl, stirring to combine.

Pour into a large zip top bag. Add the garlic cloves and chopped onion to the bag. Add in the chicken pieces and seal, turning to evenly coat the chicken in the marinade.

Refrigerate for at least 3 hours, or until ready to cook, turning the bag (if possible) half way through the marinating process.

When ready to grill, preheat your grill to medium-high heat, keeping one side for direct heat and one for indirect heat.

Add the chicken pieces to the direct heat side. Reserve the marinade. Cook for 3 minutes, or until the chicken easily releases from the grill. Turn and cook for another 3 minutes, or until the chicken once again releases easily from the grill.

Move to indirect heat. Baste the chicken with the reserved marinade, and close the grill. Cook for 5 minutes, turn the pieces, baste with the marinade, and close the grill again.

Cook for another 5 minutes, or until the center of each piece of chicken reads 160 degrees F on a thermometer. The chicken breasts will be done cooking before the drumsticks and thighs.

Remove from heat and serve.