For the Chicken Marinade:

- 1 whole chicken (about 4 lbs), spatchcocked (see note)  
- 3 tbsp soy sauce  
- 2 tbsp white vinegar (or apple cider vinegar)  
- 2 tbsp lime juice  
- 4 cloves garlic, minced  
- 2 tbsp olive oil  
- 1 tbsp honey  
- 1 tbsp smoked paprika  
- 2 tsp ground cumin  
- 2 tsp dried oregano  
- 2 tsp dried rosemary  
- 1 tsp ground black pepper
- 1 tbsp kosher salt  
- 1 tbsp ají panca paste (or mild chili paste substitute)  
- 1 tbsp ají amarillo paste  
- ½ tsp ground turmeric  

For the Yuca Fries:

- 2 medium-large yuca (cassava) roots  - Kosher salt, to taste  
- Neutral oil, for frying  

For the Salsa Criolla:

- ½ small red onion, very thinly sliced  
- 1 ají amarillo pepper, thinly sliced  
- 1 tbsp chopped fresh cilantro  
- Juice of ½ lime  
- Pinch of kosher salt  

For the Guacamole:

- 2 ripe avocados  
- ¼ small red onion, finely diced  
- 1 small clove garlic, grated or mashed  
- Juice of ½ lime (more to taste)  
- 1 tbsp chopped cilantro
- Salt and black pepper, to taste  

For Burrito Assembly:

- Large burrito
-size flour tortillas  
- Shredded chicken (from smoked roast)
- Shredded Monterey Jack cheese  
- Tari Aji Amarillo sauce  
- Optional: Tari Aji Rocoto sauce, for dipping  

1. Spatchcock & Marinate the Chicken
Spatchcocking:

• Using kitchen shears, cut along both sides of the chicken’s backbone and remove it. Flip the bird breast-side up and press down firmly on the breastbone to flatten it out. This helps it cook more evenly and faster.
• In a bowl, whisk together all marinade ingredients until combined.
• Add the spatchcocked chicken to a vacuum-sealed bag or tightly sealed Ziploc. Pour in the marinade and turn the chicken to fully coat.
• Marinate in the fridge for at least 4 hours, or preferably overnight.

2. Smoke or Roast the Chicken

• Remove chicken from the marinade and let it come to room temperature while you preheat your smoker or oven to 375°F (190°C).
• Smoker method: Place chicken skin-side up on the grates and smoke at 375°F for about 45–60 minutes, or until internal temp hits 165°F in the thickest part of the breast and 175°F in the thighs.
• Oven method: Place on a rack-lined sheet pan and roast at the same temp for similar timing.
• Let the chicken rest for 10 minutes, then shred the meat and discard skin and bones.

3. Make the Yuca Fries

• Peel yuca and cut into 3-inch long chunks.  
• Slice each chunk vertically into fry shapes, like wedges of a pie.  
• Remove the tough, fibrous core from the center of each fry.  
• Boil in salted water until fork-tender, about 10–15 minutes.  
• Drain and dry completely.  
• Heat oil to 375°F (190°C) and fry in batches until golden and crispy.  
• Immediately season with kosher salt.

4. Make the Salsa Criolla

• Combine red onion and ají amarillo slices in a bowl.  
• Add lime juice, cilantro, and salt.  
• Mix and crush lightly with your hands to soften the onions. Let sit for 10 minutes.

5. Make the Guacamole

• Mash avocados in a bowl to your desired texture.  
• Stir in red onion, garlic, lime juice, cilantro, salt, and pepper.  
• Taste and adjust seasoning.

6. Assemble & Toast the Burritos

• Lay down a flour tortilla. Fill with shredded smoked chicken, Monterey Jack cheese, guacamole, salsa criolla, and a drizzle of Tari Aji Amarillo sauce.  
• Roll tightly into a burrito, tucking in the sides as you go.  
• Toast in a hot skillet, seam-side down first, until golden and crisp on both sides.

7. Serve

• Slice burritos in half and serve hot with Tari Aji Rocoto on the side.  
• Add crispy yuca fries and more salsa criolla for the full experience