ニューヨーク・タイムズのインスタグラム(nytimes) - 10月27日 04時09分

Spit-grilled chicken (pollo a la brasa) is popular all over Latin America. But it’s the Peruvian version that’s best known in the U.S., buoyed by the many restaurants that serve the bird in all its burnished, garlic-scented, drippings-slicked glory. It’s usually served with a spicy, creamy #cilantro sauce that is the perfect complement — and delicious in its own right. But #Peruvian chicken is worth learning to make at home. (After all, few things beat the crackling skin of a home-roasted chicken, especially when it’s been marinated in garlic, chiles and plenty of spices.) In this @nytfood recipe, a full 6 cloves of garlic ensure its pungent dominance, while chile pastes lend plenty of complex heat. Once the chicken is done roasting, slather the sauce — this one uses feta cheese for a salty bite — liberally over the bird. The combination of spiced, crispy chicken skin and the creamy herb sauce is magical — particularly when it’s been made by you. Visit the link in our profile to get @nytfood’s recipe for Peruvian roasted chicken with spicy cilantro sauce, photographed here by @andrewscrivani.

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