Poultry

“A chicken in every pot.” Such was the aspiration of the early seventeenth century French king Henry IV for his subjects. (The same wish has been attributed to several American presidents, notably Herbert Hoover.) “A chicken on every grill, ” might be more appropriate. Travel the world’s barbecue trail, and you’ll find an astonishing array of grilled poultry. From the lemongrass-stuffed lechón manok (Filipino rotisserie chicken, so named because the crisp skin resembles that of lechón, spit-roasted pig) to Bolivian grilled chicken breasts served with incendiary llajua (locoto chile sauce) to Moroccan-style game hens blasted with paprika and cumin.