Pollo a la Brasa

Brine:

2 quarts cold water

½ cup kosher or sea salt

Marinade:

3 to 4 cloves garlic, rough chopped

2 teaspoons kosher or sea salt
2 tablespoons smoked paprika
1 tablespoon ground cumin
1 1/2 teaspoons freshly ground black pepper
1 tablepoon ají amarillo paste
2 teaspoons huacatay paste
Juice of 1 lime
2 tablespoons extra virgin olive oil or vegetable oil

Preparation:

In a large deep mixing bowl or stockpot, stir the salt and water until the salt is dissolved.
Submerge the chicken in the brine, cover (or use a large resealable plastic bag) and
refrigerate overnight. Make the marinade by placing the garlic and salt in a mortar, and
using a pestle, pound until a paste forms. (Or use a small food processor.) Work in the
paprika, cumin, pepper, ají amarillo paste, huacatay paste, lime juice, and olive oil.
Spatchcock the chicken, rinse under cold running water, and pat dry with paper towels.
Coat the chicken all over with the marinade, using your fingers to work some of the rub
under the skin of the thighs and breasts. Cover (or use a large resealable plastic bag) and
refrigerate for 6-8 hours, turning occasionally. Setup for indirect grilling at 400° over
mesquite mixed with milder wood. Grill the bird until the skin is golden brown and crisp
and the meat is cooked through, 1 to 1 1/4 hours. Use an instant-read meat thermometer
to test for doneness; the internal temperature in the thickest part of the thigh should be
165°. Carefully remove the bird from the spit and let rest, uncovered, for 10 minutes.