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

This recipe is offered two ways – roasted in the oven or butterflied on the grill. Either way produces a an amazingly delicious chicken with lightly charred crispy skin and flavor-packed moist meat. It's surprisingly easy to make. Serve with a light salad, French fried potatoes and Argentina's fabulous chimichurri sauce.

5 from 1 vote

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Course: BBQ, Lunch, Main Course

Cuisine: Argentina, South American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Author: My Hungry Traveler

Equipment

Grill or casserole dish (if roasting)
Instant read thermometer
Small bowl

Ingredients

4 lb Chicken, whole or cut parts
¼ cup Vegetable oil
1 large Lemon, juiced
1 tbsp Dried rosemary
3 cloves Garlic, minced
1 tbsp Kosher salt
1 tbsp Coarse black pepper
1 RECIPE Chimicurri sauce

US Customary – Metric

Instructions

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.

Notes

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.