Peruvian Rotisserie Chicken (Pollo a la Brasa) — Charred Spice-Marinated Roast Chicken

• 1 wholewhole chicken (about 1.6 kg, giblets removed)
• 6 clovegarlic
• 120 mldark beer
• 45 mlsoy sauce
• 45 mlwhite vinegar
• 30 gají panca paste
• 30 mlfresh lime juice
• 30 mlvegetable oil
• 2 tspground cumin
• 2 tspsweet paprika
• 2 tspdried oregano
• 1 tspfreshly ground black pepper
• 14 gfine sea salt
• 6 ggranulated sugar
• 1 bunchcilantro (about 40 g tender stems and leaves)
• 1jalapeño chile (stem removed; remove seeds for milder sauce)
• 120 gmayonnaise
• 20 gají amarillo paste
• 15 ghuacatay paste
• 30 mlextra-virgin olive oil

Instructions

1. 1

   Pat the chicken completely dry with paper towels, including inside the cavity, because moisture prevents the skin from browning properly. Trim only large loose pieces of fat, leaving the skin intact for the classic pollería-style lacquered finish.

2. 2

   Blend the garlic, dark beer, soy sauce, vinegar, ají panca paste, lime juice, vegetable oil, cumin, paprika, oregano, black pepper, salt, and sugar until smooth. The marinade should taste salty, earthy, tangy, and slightly smoky before it touches the chicken.

3. 3

   Rub the marinade all over the chicken, under the breast and thigh skin where possible, and inside the cavity. Place the chicken in a nonreactive dish or large sealable bag, cover tightly, and refrigerate for 12 hours, turning it once halfway through.

4. 4

   Remove the chicken from the refrigerator 45 minutes before cooking so it loses its chill and roasts more evenly. Heat the oven to 220°C and set a rack inside a roasting pan, or prepare a covered grill for indirect medium-high heat.

5. 5

   Lift the chicken from the marinade and let excess liquid drip back into the dish, then truss the legs with kitchen twine. Place the chicken breast-side up on the rack and discard the used marinade, since it has been in contact with raw poultry.

6. 6

   Roast for 20 minutes at 220°C to set the color and begin crisping the skin. Reduce the oven temperature to 190°C and continue roasting for 45 to 55 minutes, rotating the pan once, until the thickest part of the thigh reaches 74°C on an instant-read thermometer.

7. 7

   If the skin needs deeper color, increase the oven to 240°C for the final 5 minutes while watching carefully to prevent burning. Transfer the chicken to a board and rest it for 12 minutes so the juices redistribute before carving.

8. 8

   While the chicken rests, blend the cilantro, jalapeño, garlic, mayonnaise, ají amarillo paste, huacatay paste, lime juice, olive oil, salt, and black pepper until creamy and bright green. Chill the sauce for at least 10 minutes if time allows, because the flavors settle and the texture thickens slightly.

9. 9

   Carve the chicken into breast, thigh, drumstick, and wing portions, keeping as much crisp skin attached as possible. Serve hot with ají verde spooned alongside rather than poured over the skin, so the chicken stays crisp at the table.