My version of Pollo la Brasa

We have an excellent restaurant (Viva Chicken) that serves this with the most delicious sauces.  But I moved away and no more pollo la brasa. :(  So I made up my own version. It's a humble version and not as good but it gets us by.  I spatchcock the chicken.  You cut along the spine on the "bottom" of the chicken and flatten it till it's butterflied. It cooks up faster and easier to handle on the grill.  You can also just use the "beer" can method as well. (place chicken on an opened and half-drunk beer can) Lastly, this recipe requires 2 fancy ingredients that can be had at any Hispanic grocery or Amazon.  Huacatay and Aji Amarillo.  If you are lucky to get em fresh, great! And no mint is NOT a sub. it's more of a coriander.  If you can't find the exact ones, buy the jarred.

Marinade for the chicken:

• 2 cloves of garlic, minced
• 1 tbsp of cumin
• 3 tbsp of olive oil
• 1 tbsp of paprika
• 1 tsp of oregano
• 1 tsp of pepper
• 1 tbsp of soy sauce
• 1 tbsp of brown sugar
• Juice of a lemon

Criollo:

• 1 thinly sliced red onion (use mandolin if you have it)
• Juice of a lime
• 2 tbsp of olive oil
• Salt/Pepper to taste (about 1/2 tsp of each)

Green Sauce:

• 1 cup of cilantro
• 1 jalapeno, seeded if you don't want it as hot
• 2 garlic cloves
• 1 tbsp of olive oil
• Juice of one lime
• salt/pepper to taste (about 1/2 tsp of each)
• 1 tbsp of aji amarillo
• 1 tbsp of Huacatay aka Peruvian Black Mint
• 1/3 cup of mayo (yes mayo)

Yellow Sauce:

• 4 tbsp of aji amarillo
• 2 green onions/scallions
• 1/2 cup of mayo
• 1/4 cup of sour cream (or mexican crema)
• 1/4 cup of feta cheese or fresh white cheese
• Juice of one lime
• Salt/Pepper to taste (cheese is salty so taste first)

Marinate chicken overnight if possible. Make the sides while it's marinating. Place all the ingredients of the crillo into an airtight container and shake.  Set in fridge and turn it over a few times if you can remember so it thoroughly marinates.

Add the green sauce into a vitamix/bullet/food processer and puree.  Pour into airtight container and chill.  Same with the yellow sauce. 

Next day, (or hours later), grill or roast in oven till done.  Serve the chicken with the Peruvian Fried rice (chaufa), yuca fries or plaintains and sauces/criollo.