Pollo a la brasa

Pollo a la brasa, pollo asado, blackened chicken or rotisserie chicken in the United States and charcoal chicken in Australia, is a common dish and one of the most consumed in Latin America. It is one of the most popular dishes in Peru, along with ceviche, papa a la huancaina, Salchipapa, and chifa; the Peruvian variant of the dish originated in the city of Lima in the 1950s. It is also popular in Colombian, Brazilian cuisine and Venezuela.

In Peru, Pollo a la Brasa  is almost exclusively prepared and eaten outside the homes at the so-called pollerías that specialize in preparing the not-so-secret recipe. The delicious roast chicken made popular by so many Peruvian restaurants.  Of course, it’s possible to make a home-cooked version in a standard oven and achieve a very similar result.  

The accompanying green sauce, which gets its color from cilantro and jalapeño peppers, is spicy, creamy and downright delectable. You can put it on virtually everything, and it even makes a fabulous dip or salad dressing.