Pollo a la Brasa (Peruvian Chicken)

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1. 1Step 1: Pat the chicken dry with a paper towel and set it into a large bowl.
2. 2Step 2: Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
3. 3Step 3: Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
4. 4Step 4: Heat oven to 350 degrees.
5. 5Step 5: Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.
6. 6Step 6: Bake the chicken for 40-45 minutes, or until the chicken is golden brown and cooked through. The juices should run clear. Chicken should measure 165 degrees F internally when measured with a meat thermometer.
7. 7Step 7: Remove, tent with aluminum foil, and rest for 10 minutes before serving.
8. 8Step 8: Add the mayo, aji amarillo paste, huacatay paste, shallot, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.
9. 9Step 9: Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.
10. 10Step 10: Adjust for salt and serve.