Appears in Cook's Illustrated July/August 2022
Infused with garlic and spices, heady with wood smoke, and presented with lively sauces, pollo a la brasa is no ordinary bird.
In Peru, maestros polleros, or poultry masters, make the wildly popular chickens known as pollo a la brasa by grill-roasting chickens on rotisseries that spin lazily over crackling wood fires to produce meat that's encased in tawny, paper-t...