Peruvian Rotisserie Chicken and some Dizzy Pig Jamaican ABTs

That looks awesome and I hadn't thought of just doing a cut up chicken in the rotisserie instead of a whole bird.   That's make things much easier to prep.

Below is a link to my first good peruvian chicken. This was before I had the JoeTisserie so I used to always spatch it instead of spinning it.  The takeaway here is the green sauce. Yours looks AWESOME and simple with on hand ingredients.  For mine I had to dig around a bit to find this yellow "Aji Amarillo" paste, but it was a fantastic addition. It's a mild flavorful warm heat.  You'll like it. Don't change a thing about yours, except maybe add this instead of the mustard.

Anyway, for other ideas have a look;