Peruvian BBQ Chicken
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
36g
Carbs
41g
Calories
650
Fat
40g
Ingredients
Mexican Oregano, Half and Half, Pepper, Chile, Aji amarillo, Puree, Chicken Thigh, Canola and Olive Oil Blend, Sweet Potatoes, Butter, Extra Virgin Olive Oil, Red Onion, Asparagus, Red Quinoa, Black Pepper, Cumin, Cilantro, Garlic, Sweet Paprika, Light Soy Sauce, Kosher Salt, Jalapeno Peppers, Mayonnaise, Chicken Base, Lime Juice, Pine Nuts, Lime, Green Onion, Lemon Juice, Greek Yogurt, Basil
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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.
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