Grilled chicken is almost always included in an Asado (Argentinian barbeque). Oven roasted chicken is also served as well as a respite for beef, the most common meat produced in Argentina. The traditional method in Latin America of butterflying a whole chicken and grilling it over indirect heat produces a tender chicken with crispy skin worthy of partnering with chimichurri sauce.
Pollo Asado- Argentinian Grilled Chicken
- Grill or casserole dish (if roasting)
- Instant read thermometer
- Small bowl
- In a small bowl, mix together oil, garlic, rosemary, and lemon juice. Set aside.
- Prepare Chicken – Butterfly a whole chicken by cutting down both sides of the backbone with kitchen shears or a heavy chef's knife and removing it. Turn chicken over and lay it flat, skin-side up. Press down hard with your palms to flatten the chicken as much as possible to ensure even cooking. Sprinkle all sides with salt and pepper, the rub oil-lemon mixture over both sides as well.
- Grill Chicken– Preheat 1 side of covered grill over high. Place chicken over the cool side of grill with skin-side up and breasts further away from hot side. Cover and cook until breast meat registers 110°F (43°C) on an instant read thermometer. Move everything to hot side of the grill, skin-side down and close the lid right away. When breast reaches 145°F (63°C), remove chicken to a cutting board and allow to rest 10 minutes covered loosely with foil. Carve and serve with French fries and chimicurrii verde sauce on the side.
- Oven Roast – Preheat oven to 425°F (220°). Place butterflied chicken or cut-up parts in a casserole dish skin-side up. Roast for 20 minutes at 425°F (220°C), then turn heat down to 375°F (190°C) and roast another 50-60 minutes until the breast meat measures 145°-150°F (63°-66°C). Remove from heat and let it rest for 10 minutes loosely covered in foil. Plate and serve with a green salad, French fries, and chimicurri sauce on the side.
- If chicken is roasting too dark, put tin foil loosely over dish until temperate is reached.
- If chicken skin is beginning to burn while chicken is not yet cooked through, move it back to the cool side skin side-up until it reaches temp.
- Keep chicken thighs closer the heat side of the grill.