I made this for dinner yesterday and it was loved by all!  I mean, really really loved like in  they couldn't stop eating it.  I served it with fire roasted flour tortillas and the aji verde sauce that is just outstanding. I forgot to take a pic of it though.  I served garlic toasted Peruvian rice on the side.  I will be making this again and again. I already promised to make it for The Blog Tech and his wife.  Here is the recipe:

• 4 pounds whole chicken (innards removed and spatchcocked (see notes))
•  1/4 cup dark brown sugar
•  2 teaspoons chili powder
• 1 1/2 teaspoons smoked paprika
•  1 teaspoon ground cumin
•  4 cloves garlic (finely minced)
•  1/2 teaspoon ground ginger
•  2 tablespoons low sodium soy sauce
•  1 tablespoon lime juice
•  1 teaspoons lime zest
 1 tablespoon olive oil
  1 teaspoons Kosher salt
  2 heads garlic (1/4 of top sliced off to expose tops of cloves)
 
• 2 cups cilantro
•  1/4 cup mayo
• 1/2 cup sour cream
  
•  1/4 cup crumbled cotija cheese
•  1 large or 2 medium jalapeños (seeds removed for less heat)
•  4 cloves garlic
•  2 tablespoons avocado oil or olive oil
•  Juice of 1 lime
•  1/4 teaspoons Kosher salt
•  

• Instructions

  • Prep and spatchcock whole chicken.  Place it in a 13X9 pan.
  • In a small bowl, mix all marinade ingredients together until fully combined: brown sugar, chili powder, smoked paprika, ground cumin, pressed garlic, ground ginger, soy sauce, lime juice, lime zest, olive oil, and kosher salt.
  • Using a marinade brush, brush whole surface of the chicken, ensuring to get the nooks and crannies. Cover in plastic wrap and place in refrigerator and allow to marinate overnight for maximum flavor.
  • Preheat oven to 425F
  • You can roast the chicken on a sheet pan, but I prefer roasting in my 12" cast iron pan to keep the heat even throughout the skillet. Take two heads of garlic and cut the top 1/4 off to expose the bulbs. Tuck these cut side down next to the legs.
  • Roast chicken until thickest part of breast and leg reach 165F. Depending on the size of your bird, should take about 45 minutes. If the skin begins charring too much for your liking, you can tent with foil.
  • While the chicken roasts, prepare the aji verde (green sauce). Using a blender, blend cilantro, peppers, lime juice, garlic, cotija cheese, mayo, and salt. Taste and adjust seasoning if necessary.
  • To remove the legs from the chicken, lift by the bone to expose where the leg meats the breast and cut through where thigh meets the breast. To separate leg from thigh, cut through joint. Slice breast down the middle and you can additionally cut into slices to serve.
  • Serve with drizzling aji verde green sauce over the top or on the side as a dipping sauce and with roasted garlic cloves to spread on every bite. We spread the garlic on the toasted tortillas and then added the chicken topped with the aji sauce.