Pollo a la brasa

Preparing the chicken:

1. 1Gently separate the chicken skin with your fingers or the handle of a spoon.
2. 2Place the chicken in a large container.

Preparing the marinade:

1. 3In a blender, put the salt, oregano, pepper, soy sauce, beer, cumin, vinegar, garlic, and panca chili paste.
2. 4Blend until you get a smooth consistency.
3. 5Pour the marinade over the chicken.
4. 6Make sure the marinade gets under the chicken skin and into the cavity.
5. 7Rub the chicken with the marinade so its surface is entirely covered.
6. 8Let sit in the refrigerator for at least two hours.
7. 9Remove the chicken from the marinade and truss it.
8. 10Mix the marinade with a little water to get a liquid mixture and pour it into a dish.

Cooking the chicken:

1. 11Preheat the oven to 180°C.
2. 12Place the chicken on a rack with the dish containing the marinade mixture underneath.
3. 13Baste the chicken with a little marinade every 25 minutes.
4. 14After an hour, increase the temperature to 220°C and continue cooking for another 40 minutes.
5. 15Check that the chicken is fully cooked.
6. 16Serve with fries.