Coming Soon

Big Chickie Will Bring Pollo a la Brasa to Hillman City

Whole, half, and quarter chickens straight off the charcoal rotisserie.

By Allecia Vermillion April 30, 2014

Tuesday night takeout perfection. Photo and logo via Big Chickie's Facebook page.

At the corner of Rainier and Findley in Hillman City, a corner lot that long held a gas station is currently being transformed into Big Chickie, a quick-service restaurant dedicated to Peru’s signature charcoal-roasted chicken known as pollo a la brasa

Owner Matt Stubbs grew up in DC, and says that pollo a la brasa was his mom’s “Tuesday night at 8pm, feed-the-kids solution.” He and his wife Sara are planning a rotating cast of sides that include the classics (fries and coleslaw are the traditional sidekicks for this chicken) and rice and beans, plus some healthy-ish dishes like kale slaw or lime-glazed roasted sweet potatoes. Seasonal options like corn salad might rotate through the menu, too.

The pollo itself will be marinated 24 hours before a sojourn on charcoal-fueled rotisseries, imported from Peru. Customers can order a whole, half, or quarter chicken for some family-style takeaway.

Big Chickie will do counter service, with a few indoor seats and more outside on the covered, heated patio. So you certainly can sit, but this place will be primed for takeout orders. 

In Seattle, most people associate pollo a la brasa with San Fernando Roasted Chicken, a few miles to the north. Matt Stubbs wants to be clear, his joint is focused solely on chicken, while Pollo San Fernando does a whole menu of Peruvian specialties: “We’d definitely send you there for some lomo saltado.” 

Big Chickie is aiming for a summertime opening; follow the progress on the restaurant's Facebook page


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