Nandie Lopez Alt Peruvian Chicken

The night before, take the chicken out of the packaging and rinse it well. Cut out the center back with a pair of poultry shears or a good knife. I like to use a solid cleaver. Basically you along the back of the chicken, not the front. Cut out the entire center part between the two areas so that the chicken can lie flat. If you don't know how to spatchcock just go look it up on the internet. Once that is done, lightly take the skin and run your fingers along it on all the areas and use about three or four. Maybe five teaspoons of kosher salt all along the inside of the chicken. Put it on a rack, sponge it off. Make sure it's nice and dry before you actually do the salting and then put in a sheet pan in the refrigerator and leave overnight.

The next day I like to preheat the grill. I use the equivalent of a big green egg, but you can also do this in the oven at 350°. While the grill is heating, begin making the paste.

The paste consists of all the ingredients except for the chicken which should be ground spices and other items which are simply turned into a paste. Combine them well with your fingers and spread all over on the inside of the chicken underneath the skin. Making sure you get the legs, the breasts and all the parts of the spatchcocked chicken. Once this is done, take a little bit on the outside and spread over the skin. Put in a 350° grill with heat shields to keep the chicken from burning and cook until the internal temperature of the chicken reaches 150 to 155° and the breast meat and 165 on the legs. Once the chicken is done, take it out and simply let it rest for about 10 minutes and then carve as normal.