In a blender, combine 6 garlic cloves, oregano, cumin, 1/2 cup lime juice, Worcestershire sauce, cooking wine, and 1/4 cup olive oil. Puree until smooth. Cut chicken into quarters or parts. Place chicken pieces in a large sealable plastic bag with marinade. Marinate in refrigerator overnight. Discard remaining marinade.
Set grids at medium or high. Preheat grill to medium heat. Grill the chicken for approximately 7 minutes per side or until internal temperature reaches 180°F. Prior to serving, in a small saucepan, heat the remaining 1 cup of olive oil, add the remaining 6 cloves of chopped garlic and onions, and cook until hot. Let cool and add the remaining lime juice, orange juice, and parsley. Drizzle over hot grilled chicken and serve.