What’s hidden in Robert Hayes and Guy Buonadonna’s Peruvian chicken brine may be a secret, but after 12 hours of marinating and 90 minutes of cooking on a rotisserie spit over an open fire of aged oak, this magical protein comes alive, cloaked in an unforgettable crispy skin that can’t be beat.
64 Rittenhouse Place, Ardmore, (610) 642-0600, www.barbacoaud.com.
