Peruvian Chicken or “Pollo a la Brasa”

peruvian chicken

Pollo a la Brasa is so many things. Savory, spicy, juicy, crispy and practically the national dish of Peru. There are many renditions of this herbaceous chicken. This recipe is adapted from Epicurious. You will learn at least one new technique in this recipe if you wish: how to “spatchcock” a chicken. If you are intimidated by the word and the process you can choose to use chicken parts. I dare you not to eat the Aji Verde or green sauce from the bowl with a spoon. It is irresistible. Once you learn how to make it, you will see that it is adaptable for many other things and could be used as a salad dressing, a dip, or my favorite method, just eating it from the bowl with a spoon.

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