Pollo a la Brasa

Ingredients

• 4 lb whole chicken
• 6 cloves garlic
• 1/4 cup fresh lime juice
• 2 tbsp soy sauce
• 2 tbsp aji panca paste
• 1 tbsp vegetable oil
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp dried oregano
• 2 tsp kosher salt
• 1 tsp black pepper

Method

1. Blend the garlic, lime juice, soy sauce, aji panca, oil, cumin, paprika, oregano, salt and pepper into a smooth paste.
2. Cut out the chicken's backbone with kitchen shears and press the bird flat.
3. Rub the paste all over and under the skin, then refrigerate at least 2 hours or overnight.
4. Heat the oven to 425°F and set the chicken skin side up on a rack in a roasting pan.
5. Roast until the skin is deep brown and the thickest part of the thigh reaches 165°F, 45 to 55 minutes.
6. Rest 10 minutes, then cut into quarters and serve with fries, a green salad and aji verde.

Notes