Slow Roasted, Quick Service

Liza Pira

The Slow-Roasted Grilled Chicken at Pollo Campero is a standard bearer for Guatemalan cuisine, representing a much-beloved traditional preparation that is now finding favor among U.S. diners of the international quick-serve chain. “It’s stepping into the spotlight, offering a craveworthy and convenient option that stands out in the quick-service space,” says Liza Pira, director of R&D for parent company CMI Foods. “This grilled chicken takes flavor to the next level with a proprietary Peruvian citrus seasoning and unique cooking process that crisps the skin while locking in juices down to the bone. This produces a delicately seared exterior that contrasts beautifully with a moist and tender interior.”

Pollo Campero first opened in 1971 as a small, family-owned restaurant in Guatemala using a recipe passed down through generations. “While the process has been refined over time, the commitment to using fresh, high-quality ingredients remains unchanged,” says Pira. “Each piece is prepared with the same care and attention to detail as in the brand’s early days, producing a rich, flavorful experience with layers of zesty citrus, smoky char and deep, savory notes.” The chicken is served with a choice of side dishes that includes beans, potato or yucca fries, rice, mac and cheese, coleslaw and sweet plantains.

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