Pollo a la Brasa

Ingredients

• 1.5 kg chicken
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 1 tbsp cumin
• 1 tbsp paprika
• 6 cloves garlic
• 1 tsp oregano
• 1 tbsp ají amarillo paste
• 2 jalapeño
• 100 g mayonnaise
• 30 g cilantro
• 2 lime

Steps

1. Blend the garlic, soy sauce, vinegar, cumin, paprika, oregano, and ají amarillo paste into a marinade.
2. Rub the marinade all over the chicken, including under the skin.
3. Refrigerate at least 4 hours, ideally overnight.
4. Preheat the oven to 200°C.
5. Place the chicken on a rack over a roasting pan with 1cm water in the bottom.
6. Roast 60-70 minutes, basting every 20 minutes, until skin is deeply bronzed and internal temp reaches 75°C.
7. Make ají verde: blend jalapeños, cilantro, mayo, lime juice, and a splash of oil until smooth and creamy.
8. Rest the chicken 10 minutes.
9. Carve and serve with ají verde, french fries, and a simple salad.