Congrats on the roti, Glenn, and wow what a great way to break it in! Your chickens look incredible.
My cook went well today too. I marinated the bird overnight in the huacatay-aji recipe... except I added some more lime juice to bump up the 'sour' flavors, and added a pinch more salt, too. Totally forgot to rub the marinade under the skin last night, which would have made it even better, I'm sure (I did rub some marinade under the skin shortly before cooking, though).
But bottom line: WOW. Incredible flavors. That recipe is right on the money, at least according to my taste buds. Really reminds me of the best Peruvian chicken places in the DC area I've visited. It was a huge hit. My wife is a great cook, and so I'm always looking for feedback on stuff I make-- adjustments, additions, subtractions, etc.. She didn't have a thing to say about this except that it tasted amazing.
As others have noted above, the sauces are key to the whole Pollo a la brassa experience, and I followed two recipes from the huacatay-aji recipe. The green jalepeno sauce, and the mayo/mustard/aji sauce. Both seemed spot on to me. And, just like in the restaurants, I ended up combining them 1-to-1 on my plate for the best sauce of all.
Many thanks to everyone who contributed to this thread. It's been a really fruitful collaboration!