Pollo a la Brasa

Prepare the chicken: Spatchcock the chicken by removing the backbone, or cut it in half through the breastbone. Pat dry thoroughly.

Make the marinade: In a large bowl, whisk together the Aji Panca paste, soy sauce, white vinegar, olive oil, cumin, oregano, smoked paprika, black pepper, minced garlic, grated ginger (if using), salt, sugar/honey, and lime juice.

Marinate the chicken: Place the chicken in a large resealable bag or a non-reactive dish. Pour the marinade over the chicken, ensuring it's fully coated. Massage the marinade into the chicken. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, or up to 24 hours for best flavor.

Preheat oven/grill: If using an oven, preheat to 400°F (200°C). If grilling, preheat your grill to medium-high heat with a cooler zone for indirect cooking.

Cook the chicken (Oven method): Place the chicken skin-side up on a rack set over a baking sheet. Roast for 45-60 minutes, then reduce heat to 375°F (190°C) and continue roasting for another 30-45 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh, and the skin is crispy and caramelized. Baste occasionally with pan juices.

Cook the chicken (Grill method): Sear the chicken skin-side down over direct medium-high heat for 5-7 minutes until browned and crispy. Flip and sear briefly on the other side. Move the chicken to the cooler, indirect heat zone, skin-side up. Close the lid and grill for 60-90 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).

Rest and serve: Once cooked, remove the chicken from the oven or grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender, moist chicken.

Serve with traditional sides like french fries, a simple green salad, and Aji Verde sauce.