Peruvian BBQ Chicken

by Ivy Stark

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Contains Soy

Contains Gluten

Contains Corn

Peanut Free

Contains Dairy

Chef Ivy's spin on Pollo a la Brasa brings the bold flavors of Peru to your plate. Juicy, marinated chicken thighs are grilled until the skin turns golden, locking in that smoky, savory depth. They’re paired with creamy sweet potato mash and aji verde—a vibrant green sauce with heat, herbs, and tang. A wedge of lime and a scatter of fresh cilantro finish the dish with brightness and zip.

Nutritional facts

Protein

37g

Carbs

42g

Calories

660kcal

Fat

40g

Ingredients

Basil, Greek Yogurt, Lemon Juice, Green Onion, Lime, Pine Nuts, Lime Juice, Chicken Base, Mayonnaise, Jalapeno Peppers, Kosher Salt, Light Soy Sauce, Sweet Paprika, Garlic, Cilantro, Cumin, Black Pepper, Red Quinoa, Asparagus, Red Onion, Extra Virgin Olive Oil, Butter, Sweet Potatoes, Canola and Olive Oil Blend, Chicken Thigh, Pepper, Chile, Aji amarillo, Puree, Half and Half, Mexican Oregano

Contains milk, wheat, tree nuts (Pine Nuts), cereals containing gluten, eggs, soybeans.

Reviews

4.4

Based on 777 reviews

This was fantastic, I loved the flavor and texture of the chicken, the quinoa(?), and the sweet potato mash. Usually I don’t like the potatoes but the texture was thick and enjoyable. 10/10

Alexandra · 10/06/26

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About Ivy Stark

As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.