So the results were unanimous. Everyone loved the huacatay-aji paste recipe more, but loved the acidity and saltiness of the recipe I posted up from bbq.about.com, however there were reasons. They found the huacatay-aji recipe more "latin" tasting, because they were expecting latin. If posed with either chicken on separate days, they all loved both and especially if I could balance the salt more on the huacatay-aji pollo a la brassa.
I wasn't 100% happy with the results, because I had some trouble with the heat, it dropped part way through, and I lost the crispy skin. It was quite gooey.
The one on the left in both pics is the huacatay-aji.