Rinse chicken well inside out, pat dry, cut off excess fat, tuck the wings

Combine the remaining ingredients in an upright mixer (or in a bowl if using an Immersion blender)

Pulse mixture until you have a paste. If necessary, thin the mixture with water or more wine.

Rub the chicken with mixture inside and out, making sure you covered all parts of the chickens. Flavoring cannot naturally penetrate chicken skin. Where ever possible, it is important to seperate the skin and apply the paste directly to the meat.

Seal them up in a large zip-top bag (or in a large bowl covered in plastic wrap) and put them in the fridge for 6 hours.

Prepare your Grill. We of course like to use wood char rather than gas, but use what you have. In our "Alternative Methods" section, we even explore Deep Fried Pollo. But for now, we'll stick to the Brasa bro. If you lack a Grill Rotisserie, you will need to setup your grill for indirect grilling*. Be careful not to 'smoke' the chicken. We are not here to smoke anything. The best Pollo a la Brasa has a slight charcoal flavor but NOT a smokey flavor.
*See tips below

Maintain the pollo and the fire. It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 - 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 - 240 degrees F. Chicken should be about 12 inches away from fire at least. Much of this depends on your grill and your personal experience, so feel free to experiment. If you are using a rotiserrie, you may want to have the coals closer. Remove the bird from the Grill and place on a large cutting board when it has reached an internal temperature slightly over 170 degrees*.
*See tips below

When the bird has sat for 10 minutes, quarter the bird with a butcher knife and serve with the condiments, maybe some french fries, and who knows...maybe a salad.
See our post on quatering chicken here