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Best Rotisserie Chicken: Barbacoa

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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.