Argentinian Grilled Chicken (Pollo de Asado)

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.

argentina pollo asado grilled chicken

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.
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Course: BBQ, Lunch, Main Course
Cuisine: Argentina, South American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
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

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.

Nutrition

Calories: 601kcal | Carbohydrates: 4g | Protein: 41g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 163mg | Sodium: 1898mg | Potassium: 463mg | Fiber: 1g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 2mg

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