Voice_of_Reason - on the Peruvian Chicken,
basically, you take a whole chicken, trim off extra skin, break or remove the backbone to butterfly/spatchcock it. Loosen the skin from the chicken meat all over the chicken. Once you have the chicken prepped (it should more or less lay flat butterfly style), wash/soak it in ice water with the juice and fruit of 4-5 fresh lemons. While it soaks, combine the following to make a paste (if you need it thicker, add more of the dry spices, up to double the amounts below):
4 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons olive oil
3-4 more tablespoons of lemon juice
2 1/2 tablespoons garlic powder
2 tablespoons paprika (I use smoked paprika)
1 1/2 tablespoons cumin
2 teaspoons black pepper
1 teaspoon salt
Pull the chicken out of the lemon water after an hour or so and drain the liquid from it. Spread the paste all over the chicken both under and over the skin. Knead until the entire chicken is coated with the paste. Refrigerate for at least 1-2 hours, but overnight is even better.
You want to cook this indirectly, either on a pellet grill or using indirect methoed with whatever grill you have. Ideal temp 275-300 degrees. You'll either need some bricks (you can wrap them in foil) or even better, a cast iron skillet, griddle, or dutch oven. Put your cast iron in the grill as it heats. When grill is to temp, spray Pam on the grates and on the cast iron surface. Place the chicken on the greased grill, and put the 'brick' or cast iron on top of the chicken. You want both the grill and brick well oiled/Pam-ed as it will tend to stick and pull off the skin when you turn or remove it. The heavier the 'brick' the better this works. Cook for 30 minutes and check it. You should see the chicken getting almost crispy as it cooks. Turn the chicken, replace the 'brick' on top, and cook for another 30 minutes or so. You will know the chicken is done because it will want to fall apart as you take it off the grill. Hit the chicken with some fresh lemon juice as it comes off the grill.
This stuff is like crack - it is that good.
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My challenge is cooking them both so we're eating at the same time. 
