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Salt the chicken generously, about 1 teaspoon per pound of meat
Mix marinade ingredients: 2 tbsp soy sauce, 2 tbsp apple cider vinegar, 2 tbsp aji panca paste, 1 head grated garlic, splash of dark beer, chopped rosemary, pepper, and 1 tsp liquid smoke
Coat the chicken thoroughly with the marinade paste, covering all sides
Marinate in the refrigerator uncovered for at least overnight, preferably 2 days
Preheat oven to 400°F with convection roast setting if available
Place chicken on a rack over a baking tray with a little water to prevent burning
Position dark meat toward the back of the oven where it's hotter
Roast for 1 hour to 1 hour 15 minutes until skin is brown and crispy
Check internal temperature: breasts should reach 160-165°F, thighs 180-200°F
Rest chicken for 20-30 minutes before carving
For aji amarillo sauce: blend shallot and garlic clove, add 2 tbsp aji amarillo paste, ½ cup mayo, juice of 1 lime, 1 tbsp ketchup, salt, pepper, ½ tsp huacatay paste, and ⅓ cup queso fresco until smooth
Carve chicken by separating thighs and drumsticks, then slicing breast meat
Serve with aji amarillo sauce, ketchup, and mayo for dipping