Grilled Chicken with Yellow Chiles and Roasted Garlic

As I’ve said before, when it comes to grilling, Peru is pretty much a two-trick pony. But, oh, what a pair of tricks: sizzling fiery beef heart kebabs called anticuchos (you’ll find a recipe here) and chicken marinated with hyperactive aromatics and roasted to the color of molten gold on a charcoal-burning rotisserie. Beef hearts remain a tough sell in North America (although many chefs make anticuchos with more socially acceptable ingredients like beef steak and shellfish). B