re: Pollo a la Brasa (Updated with final pics)

I think that's the recipe I followed. I tweaked it some, with the main difference being that I used the tin foil pan to cook it in and took it out just long enough to crisp the skin.

The green stuff makes a great dip and even salad dressing. That stuff is awesome.

If you like the flavor of chili's, I recommend this recipe. I also recommend that you marinate it for some time. Let that flavor really permeate the chicken. Use your favorite chili sauce/paste, whatever that is.