Pollo a la brasa

Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken especially associated with the cuisine of Peru. It was developed in Peru in the 1950s by Swiss immigrants to Peru. Originally its consumption was specific to high-end restaurants , but today it is a widely available dish. The original version consisted of a chicken (cooked on a spit over charcoal and seasoned only with salt) served with large french fries and traditionally eaten with the fingers, though today additional spices are used to prepare it, and people may eat it with cutlery if they choose. It is almost always served with creamy (mayonnaise-based) sauces, and most frequently with a salsa known as ají.

Source: Wikipedia