Pollo a la Brasa

(Courtesy: Todd Kliman)

Ingredients

1 whole chicken, cut into parts

2 Tbsp huacatay (a Peruvian black-mint paste)*

1 tsp aji (a Peruvian yellow-pepper paste)*

3 limes, juiced

3 garlic cloves, grated

1 1/2 tsp cumin

1/2 tsp paprika

2 tsp ground annatto

1 Tbsp sugar

1 tsp kosher salt

1 tsp cracked black pepper

1 tsp dried Mexican oregano

Directions
Combine all ingredients except the chicken in a bowl.  Rub the chicken with marinade and let it sit, covered, in the fridge for 24 hours.  Grill white meat pieces over very low heat for 45 minutes, and dark meat for an hour.

Sauces:
Spicy mayo-mustard - Mix a cup of good mayo with a half cup of French's mustard. Mix in a tablespoon of aji, a good squeeze of lime juice, a teaspoon of ground annatto, and salt and pepper to taste.
Fiery green pepper sauce - In a food processor, pulse six jalapeno peppers (to ease the heat, cut out the white interior "ribs") and the juice of one lime. Add salt and pepper to taste.

* Pick up this and other ingredients for the recipe at latinmerchant.com.