Peruvian Pollo a la brasa

I more or less followed this recipe, then blended until smooth and smothered this Pollo before putting into the fridge. Cooking tomorrow.

2 tablespoons ají panca paste (heat and flavor)
1 tablespoon ají amarillo paste (for a little more heat and fruity/nutty flavor)
1 teaspoon rocoto paste (for even more heat and flavor)
6 cloves garlic
4ish tablespoons fresh mint
4ish tablespoons fresh parsley
1 level tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon olive oil
Juice of 1 lime (for tang)
Salt and pepper to taste