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Combine vinegar, ketchup, honey, yellow aji paste, oregano, salt and pepper in a saucepan. Bring to a boil, stirring, over high heat. Lower heat and continue stirring until slightly thicken. Remove from fire and cool. Place chicken pieces in a large bowl and cover with half of the sauce. Marinate in refrigerator for 1 hour or overnight. Remove chicken from the refrigerator, pat dry and discard marinade.
Place chicken, skin side down, over grill rack directly over hot coals. Turn chicken pieces as they brown. Brush chicken with remaining marinade frequently. Chicken breasts take approximately 15 – 20 minutes to cook, chicken thighs 20 – 25 minutes and chicken wings 25 -30 minutes.
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