Pat the chicken dry with paper towels. In a large bowl, whisk together minced garlic, soy sauce, lime juice, lime zest, honey, cumin, smoked paprika, dried oregano, black pepper, olive oil, and salt to create the marinade.

Place the chicken in a large resealable bag or a deep dish. Pour the marinade over the chicken, ensuring it is thoroughly coated. Massage the marinade into the chicken. Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours) for maximum flavor.

Preheat your oven to 400°F (200°C). Remove the chicken from the marinade and place it on a roasting rack in a pan. Discard any remaining marinade. Let the chicken sit at room temperature for about 20-30 minutes before roasting.

Roast the chicken in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste occasionally with the pan juices if desired. The skin should be crispy and golden brown.

Once cooked, remove the chicken from the oven and tent loosely with foil. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist chicken.

While the chicken roasts or rests, prepare the aioli. If your poblano pepper is not already roasted, char it over an open flame or under a broiler until the skin is blistered and blackened. Place the charred pepper in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Then peel, seed, and roughly chop the pepper.

In a food processor or blender, combine the mayonnaise, roasted poblano pepper, fresh cilantro, fresh parsley, garlic cloves, lime juice, extra virgin olive oil, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.

Carve the rested Pollo a la Brasa into serving pieces. Serve hot with the Herb and Poblano Chili Aioli, accompanied by traditional sides like french fries and a fresh green salad.