Pollo a la Brasa with Aji Verde

Ingredients

• 3½ lb whole chicken
• ¼ cup lime juice
• 2 tbsp soy sauce
• 1 tbsp white vinegar
• 4 clove garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp dried oregano
• ½ tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 1 tbsp aji amarillo paste (optional)
• 2 aji amarillo peppers
• 1 jalapeño
• ½ cup cilantro
• 1 garlic clove
• ½ cup mayonnaise
• ¼ cup queso fresco (optional)
• 1 tbsp lime juice
• ¼ tsp salt
• 2 tbsp water

Steps

1. Spatchcock the chicken by removing the backbone. In a bowl, combine lime juice, soy sauce, vinegar, minced garlic, grated ginger, cumin, paprika, oregano, black pepper, salt, and 1 tbsp olive oil. Rub this marinade all over the chicken, cover, and refrigerate for at least 1 hour, or preferably overnight.
2. Preheat oven to 400°F (200°C). Place the marinated chicken on a baking sheet, breast-side up. Roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, basting occasionally with pan juices.
3. While the chicken roasts, prepare the Aji Verde. Carefully remove seeds and membranes from aji amarillo peppers and jalapeño (wear gloves). In a blender, combine the peppers, cilantro, 1 garlic clove, mayonnaise, queso fresco (if using), lime juice, salt, and water. Blend until smooth and creamy. Taste and adjust seasoning.
4. Once cooked, let the chicken rest for 10 minutes before carving.
5. Serve the carved Pollo a la Brasa hot with the Aji Verde sauce on the side. Optionally, serve with roasted potatoes or a simple salad.