The classic recipe easily serves four, but the Peruvian tradition is to serve each person a half chicken, so feel free to offer more generous portions. Pair this enticing dish with Peru’s beloved Pisco Sour cocktail for an authentic South American experience.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.