Peruvian rotisserie chicken (Pollo a la brasa)

1. Strip the rosemary leaves and blend them with the garlic, ají panca paste, soy sauce, lime juice, cumin, oregano, paprika, oil, salt and pepper into a thick marinade.

2. Pat the chicken dry inside and out, carefully loosen the skin over the breast and thighs with your fingers, spread some of the marinade directly between the meat and the skin, and rub the rest thoroughly all over, inside and out.

3. Cover with cling film and refrigerate for at least 6 hours, preferably overnight; take it out an hour before roasting so it comes to room temperature.

4. Preheat the oven to 200 °C, tie the legs together with kitchen string, tuck the wing tips under the back and place the chicken breast side up on a rack set over a roasting tin; pour a glass of water into the tin.

5. Roast for 1 hour 10-20 minutes, basting with the pan juices halfway through; it's done when the juices run clear from the thickest part of the thigh and the skin is a deep mahogany brown.

6. Rest for 10 minutes, then cut into quarters and serve with chips, a fresh salad and green ají sauce (ají verde).

Tip: If your grill has a rotisserie, use it – the slowly turning chicken browns evenly and the skin gets even crispier than in the oven.