Pollo a la Brasa (Peruvian Grilled Chicken)

Method

1. Place chicken into a resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
2. Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Remove chicken from the bag. At this point you can either rotisserie the chicken or make a spatchcock chicken. Discard bag with excess marinade.
5. If you're doing a rotisserie, grill for approximately 1 hour (internal temperature reaches 73 degrees c)
6. Transfer chicken to a serving dish, carve and and drizzle reserved sauce over the chicken.