So I dropped in on a real hole-in-the-wall Peruvian Chicken place this week (it was literally *behind* a strip mall, in the basement) and it was incredible. (It was 'Wild Chicken' in Fairfax, VA for all you locals. Though I still think El Pollo Rico in Arlington is the best.) The reason it stood out to me was that it was definitely from the soy sauce family of these recipes. And though I've scoffed at the soy flavors in Pollo ala Brassa in the past, I'm a true believer now. In the right proportion, it really gives a nice and interesting flavor. Overall I found the chicken to be a bit too salty, but it was really juicy and full of flavor. The place is small enough that they take the time to put the seasonings under the skin, and to marinate them sufficiently, etc.. The guy at the pit told me they cook for 70 minutes in total.
They use lump, too. It was in a big brown bag marked 'for professional use only-- not for resale', so of course I was sorely tempted to try to buy a bag from the pitmaster. ;-)