I used this recipe to make Peruvian-style polla a la brasa on Sunday. It wasn’t 100 percent authentic — I didn’t use a rotisserie and I cooked chicken pieces instead of a whole chicken — but it was great! I used a hot-offset cooking method in a Weber kettle to cook the chicken, stacking the charcoal on one side of the grill and the chicken on the other.  The chicken took about 45 minutes to cook and came out (as they say), crisp and juicy, with that cumin/garlic flavor that I was looking for.

Here’s a picture of Mr. Chicken: