Pollo a la brasa

In a bowl, mix the garlic, ají panca paste, soy sauce, lime juice, oil, cumin, oregano, paprika, salt and pepper into a smooth, thick paste.

• 6 cloves garlic, crushed
• 2 tbsp ají panca paste
• 2 tbsp soy sauce
• 2 limes, juiced lime juice
• 2 tbsp vegetable oil
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp sweet paprika
• 1½ tsp salt
• 1 tsp ground black pepper

✅ C'est prêt quand : the mixture is a smooth, thick paste

Loosen the skin over the breast and thighs with your fingers, then rub the marinade all over the chicken, under the skin and inside the cavity. Cover and refrigerate for at least 6 hours, ideally overnight.

• 1 whole chicken chicken
• all of it marinade from step 1

✅ C'est prêt quand : chicken is fully coated, including under the skin and inside the cavity