In a food processor, combine cilantro, garlic, lime juice, olive oil, vinegar, paprika, onion powder, salt, cayenne pepper, and black pepper. Pulse until incorporated yet chunky. For easier cleanup, add the ingredients to a wide-mouth mason jar and blend until incorporated yet chunky with an immersion blender.

Score the chicken with a sharp knife and add it to a zip-top bag. Pour in all of the marinade, massage everything to coat, squeeze out as much air from the bag as possible, seal and refrigerate for 1 hour or up to 4 hours.

Preheat a charcoal or gas grill to medium-low (approximately 375F). Cook the chicken over direct heat until golden-brown and crispy, flipping two or three times throughout, or until the thickest part registers 165F on an instant-read digital thermometer, about 25 to 30 minutes. If cooking on a Traeger Grill, preheat the grill to 165F and place the chicken in the centre of the grill. Cook the chicken for 30 minutes to infuse the meat with smoke flavour, then raise the heat to 425F and continue cooking until the chicken is golden brown and crispy, flipping once halfway through, or until the thickest part registers 165F on an instant-read digital thermometer, about 25 minutes.

Transfer chicken to a serving platter, garnish with a few fresh cilantro leaves and serve with lime wedges.