Pollo a la Brasa

Pollo a la brasa, also known as blackened chicken, rotisserie chicken, or charcoal chicken, is a cherished dish in Peruvian cuisine that originated in Lima during the 1950s. This delectable creation was the brainchild of Swiss residents Roger Schuler and Franz Ulrich. Initially, it was a delicacy served exclusively in high-end restaurants, but today, it is a popular favorite available almost everywhere.

The dish features chicken cooked over charcoal, imparting a distinctive, smoky flavor. The chicken is marinated with salt and commonly served with crispy French fries and creamy sauces like ají, which add a delightful kick.

Pollo a la brasa has become a cornerstone of Peruvian food culture. Its popularity has even transcended national boundaries, making its way into eateries across the United States. It is especially popular in Peruvian-American fusion restaurants, where it continues to win over new fans with its irresistible taste.