A wildly popular and fast-growing Peruvian chicken chain in the greater D.C. area got its start on Route 1.

Started by a Greek family in Beltsville in 2008, Sardi’s Chicken is known for its pollo a la brasa, a type of blackened rotisserie chicken which was created in Lima in the 1950s.

In recent years, Peruvian chicken has become quite trendy around the D.C. area, especially among cheap eats types. (Chicken Rico in Hyattsville and Pollo Cabana in Greenbelt also specialize in it.)

But Sardi’s is often singled out for rave reviews, and its original location in the cheap eats haven of Beltsville is still going strong.

Earlier this year, the Washingtonian listed Sardi’s as one of the greater D.C. area’s best carryout places, alongside other Route 1 corridor hotspots like Cafe Azul, Northwest Chinese, Pho 88, Spice 6 and Taqueria la Placita.

As the magazine’s restaurant critic said of Sardi’s chickens: “How are these babies never, ever dry? Answer: there’s always a line, so they’re never sitting around for too long.”

Now Sardi’s is growing. Already, the chain has 12 locations around Maryland and one in Philadelphia. It’s now expanding into Virginia with two locations in Alexandria.

The biggest choice on Sardi’s menu is whether to get a quarter, half or whole chicken. Options for sides include giant-kerneled Peruvian corn, fried plantains and arroz chaufa. You’ll want to try all the different marinades as well.