Pollo a la Brasa, also known as Peruvian chicken in the United States and Charcoal Chicken in Australia, is a common dish of Peruvian cuisine

Peruvian cuisine

Peruvian cuisine reflects local cooking practices and ingredients—and, through immigration, influences from Spain, China, Italy, West Africa, and Japan. Due to a lack of ingredients from their home countries, immigrants to Peru modified their traditional cuisines by using ingredients...

 and one of the most consumed in Peru

Peru

Peru , officially the Republic of Peru , is a country in western South America. It is bordered on the north by Ecuador and Colombia, on the east by Brazil, on the southeast by Bolivia, on the south by Chile, and on the west by the Pacific Ocean....

, along with ceviche

Ceviche

Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt,...

, and Chifa

Chifa

Chifa is a term used in Peru to refer to a style of Chinese cooking in which ingredients which are available in Peru have been substituted for those originally used in China. Chinese immigrants came to Peru mainly from the southern province of Guangdong and particularly its capital city Guangzhou...

. The dish originated in the city of Lima

Lima

Lima is the capital and the largest city of Peru. It is located in the valleys of the Chillón, Rímac and Lurín rivers, in the central part of the country, on a desert coast overlooking the Pacific Ocean. Together with the seaport of Callao, it forms a contiguous urban area known as the Lima...

 in the 1950s.

The origins of the recipe are attributed to Roger Schuler, a Swiss citizen who was in the hotel business in Peru. He devised the specific method of cooking the chicken, observing his cook's technique in preparation, and gradually, along with his business partners, perfected the recipe, creating the Granja Azul restaurant in Santa Clara, district of Ate

Ate District

Ate, also known as Ate-Vitarte, is a district of the Lima Province in Peru. Located in the eastern part of the province, it is one of the districts that comprise the city of Lima.-Geography:The district has a total land area of 77.72 km²...

, in Lima

Lima

Lima is the capital and the largest city of Peru. It is located in the valleys of the Chillón, Rímac and Lurín rivers, in the central part of the country, on a desert coast overlooking the Pacific Ocean. Together with the seaport of Callao, it forms a contiguous urban area known as the Lima...

.

Roger Schuler dedicated himself to the restaurant business and his business partner Franz Ulrich dedicated himself to the fabrication of special ovens in which the chicken is cooked.

Originally its consumption was specific to the high socioeconomic classes (during the 1950s until the 1970s); however its consumption later came to include the middle and low socioeconomic classes as well. The original version consisted of a chicken (cooked in charcoal and marinated only with salt) served with large french fries and traditionally eaten with the fingers, without cutlery. Its popularity became massive in the 1970s.