Pollo a la Brasa

Pat the whole chicken dry with paper towels. Tuck wing tips under the body.

Combine minced garlic, lime juice, cumin, paprika, oregano, olive oil, salt, and black pepper in a bowl. Mix until smooth.

Rub the marinade all over the chicken, under the skin, and inside the cavity. Place in a roasting pan or resealable bag and refrigerate for at least 2 hours (or up to 24 hours).

Preheat the grill to medium-high heat (400–450°F). Oil the grates lightly.

Place the chicken breast-side up on the grill. Close the lid and cook for 50–60 minutes, rotating every 15 minutes for even browning, until the skin is deeply golden and a meat thermometer reads 165°F in the thickest part of the thigh (not touching bone).

In the last 15 minutes, add the potatoes and bell peppers to the grill (toss with a little oil and salt). Grill until tender and charred at the edges.

Meanwhile, grill the red onion slices until soft and caramelized, about 8 minutes.

Transfer the chicken to a cutting board and rest for 5 minutes. Carve into pieces and arrange on a platter with the grilled vegetables. Garnish with fresh cilantro and serve with lime halves and ají verde on the side.