7. Chicken Kiev (Ukraine)
Prepare a garlic and herb compound butter by mixing softened butter with minced garlic, chopped fresh parsley, and a pinch of salt. Shape the mixture into a log, wrap in plastic wrap, and chill until firm.
Pound chicken breasts to an even thickness, season with salt and pepper, and place a slice of the chilled butter in the center of each. Fold the chicken around the butter, securing the edges to encase the filling completely.
Dredge each stuffed breast in flour, dip into beaten eggs, and coat with breadcrumbs. Refrigerate the prepared chicken for at least 30 minutes to help maintain its shape during cooking.
Fry the chicken Kiev in hot oil until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C). Serve immediately to enjoy the molten garlic butter center.
8. Chicken Shawarma (Middle East)
Create a marinade using olive oil, lemon juice, minced garlic, ground cumin, paprika, ground turmeric, ground cinnamon, ground cloves, cayenne pepper, and salt. Coat boneless, skinless chicken thighs thoroughly in the marinade and refrigerate for at least 1 hour, preferably longer, to develop depth of flavor.
Grill the marinated chicken over medium heat until fully cooked and slightly charred, approximately 4-5 minutes per side. Once cooked, let the chicken rest before slicing it thinly.
Serve the sliced chicken in warm pita bread or flatbreads, accompanied by toppings such as sliced tomatoes, cucumbers, red onions, and a drizzle of tahini or garlic sauce.
9. Pollo a la Brasa (Peru)
Combine ingredients like garlic, cumin, paprika, oregano, salt, pepper, vinegar, and oil to create a flavorful marinade. Rub the marinade thoroughly over the entire chicken, ensuring it reaches under the skin and inside the cavity.
Allow the chicken to marinate in the refrigerator for several hours or overnight for optimal flavor infusion. Preheat the oven to 425°F (218°C) and roast the chicken on a rack set over a roasting pan, basting occasionally with the drippings, until the skin is crispy and the internal temperature reaches 165°F (74°C), approximately 1 hour.
Traditionally, Pollo a la Brasa is served with sides like French fries, salad, and dipping sauces such as aji verde.
