Aji is the Peruvian Hot Pepper and is usually the one constant in all good Pollo a la Brasa recipes. Aji is simply the peruvian word for chili so you can imagine this is a pretty broad category. Any pepper or pepper derivative claiming to be 'Aji' is undoubtedly grown in Peru. Flavors range broadly from fruity to pungent. Also, when the Aji was harvested also greatly affects flavor. [More]

The task here is fairly straight-forward: make a truly convincing Peruvian Grilled Chicken on the home grill. As we have said before, we are not chefs nor do we claim to be. We are not Peruvian for that matter. We just love good food, we love to grill, we love a challenge, and we absolutly love Pollo a la Brasa.Our site is ment as a guide book of all the lessons we have learned along the way trying to achieve Pollo perfection. Along the way we made many mistakes. Some bad, some good. [More]

"Wood!" you say..."that's not an ingredient!" You bet your sweet ass it is. When it comes to Pollo Perfection, even the wood matters. Although Pollo a la Brasa is never ment to be "smoked", a hot burning hard wood is essential for Pollo on the Grill.

Eucalyptus is a fast growing, aromatic, hardwood. In other words, it is sustainable and therefore generally grown to be harvested. So if you buy your wood from a reputable supplier, chances are fairly good that you alone are not responsible for the deforrestation of the Amazon. If in doubt, ask your supplier. They are generally familiar with their own source suppliers and should be happy to tout the sustainability and value of Eucalyptus. [More]