Pollo a la Brasa

Step by stepInstructions

1. Blend the aji panca, soy sauce, vinegar, aji amarillo, garlic, cumin, oregano, oil, beer, salt, and pepper into a smooth marinade.
2. Pat the chicken completely dry, then massage the marinade all over it, inside and out, working some under the skin of the breasts and thighs.
3. Cover and refrigerate for at least 4 hours, or ideally overnight.
4. Preheat the oven to 425°F and place the chicken breast-side up on a rack in a roasting pan.
5. Roast for 20 minutes, then reduce the heat to 375°F and roast for 35 to 40 minutes more, until the skin is deep bronze and the juices run clear at the thigh.
6. Rest for 15 minutes before carving — this keeps the juices in the meat.
7. Serve with fries and a crisp salad, with extra aji or mayo on the side.