Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 4 tablespoons aji panca paste, 2 tablespoons gochujang, 4 cloves minced garlic, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, 3 tablespoons vegetable oil, 1 teaspoon salt, and 0.5 teaspoon black pepper to create the marinade.

2. 2

   Place 1.5 kilograms of spatchcocked whole chicken into the marinade, ensuring it is thoroughly coated, then cover and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to penetrate the meat.

3. 3

   Preheat your oven or outdoor grill to a medium-high heat, targeting approximately 200 degrees Celsius (400 degrees Fahrenheit) for indirect fire-roasting.

4. 4

   On a separate baking sheet, toss 4 large yellow potatoes cut into wedges with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated.

5. 5

   Place the marinated chicken skin-side up on a roasting rack or directly onto the grill grates for fire-roasting, positioning it away from direct flame if using a grill, and place the seasoned potatoes alongside the chicken.

6. 6

   Fire-roast the chicken and potatoes for 60 to 75 minutes, flipping the potatoes halfway through, or until the chicken reaches an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit) in its thickest part and the potatoes are tender and golden brown.

7. 7

   Carefully remove the chicken and potatoes from the heat, allow the chicken to rest for 10 minutes before carving, which helps to retain its juices.