From Edward Lee's Buttermilk Graffiti: "True pollo a la brasa is slow-cooked over charcoal, and if you have a charcoal grill, you should cook your chicken on it, rather than in the oven, as in this recipe. But it is the marinade that makes this dish so special. The chicken must be marinated overnight, which makes the chicken tender and juicy with a crust that is caramelized and salty, just the way chicken skin should be. I use Korean gochujang in the marinade because it closely resembles the Peruvian chile that is hard to find in the States."
Makes ½ cup