Grilled chicken with peruvian dressing

1 whole chicken
2 litres of water
½ kg of salt
16 tablespoons (or ⅓ of the jar) of Aderezo para Pollo a la Brasa

Brine the Chicken: Submerge the whole chicken in 2 litres of water and ½ kg of salt for 25–30 minutes.
Marinate: Remove the chicken from the brine. Rub the Aderezo para Pollo a la Brasa generously all over the chicken, including the inside.
Let It Rest: Allow the marinated chicken to rest for 15 minutes before cooking.
Cook: Roast or grill the chicken for 50–60 minutes, turning occasionally for even cooking.
Serving Suggestions:
Potatoes or French fries
Quinoa or roasted vegetables
A spicy dipping sauce like Tari (Cream of Chili)