She Strengthens

Savory Latin American-Style Grilled Chicken

When it comes to grilled chicken, Latin Americans have a secret up their sleeves – a unique technique that yields a mouthwatering, crispy-skinned, and juicy result. The trick lies in butterflying and flattening the chicken, which may look unusual at first, but trust us, it’s a game-changer.

The Secret to Perfect Grilling

To achieve that coveted crispy skin and tender meat, indirect heat is key. This prevents flare-ups that can burn the outside of the chicken before it’s fully cooked. And, of course, no Latin American-inspired grilled chicken would be complete without the rich, smoky flavor of real wood. Lump charcoal is essential for this recipe, and it’s easily found at most grocery and hardware stores.

Essential Tools

A chimney starter is a must-have for lighting charcoal without the need for lighter fluid, which can impart unpleasant chemical flavors to your wood. You’ll also need an instant-read thermometer to ensure your chicken is cooked to perfection.

Argentine-Style Chimichurri Sauce

Before you start grilling, prepare the Argentine Chimichurri Sauce, a zesty and herby condiment that pairs perfectly with the smoky chicken. You can find the recipe in our Argentine Grilling menu.

The Recipe

Yield: 4 servings
Difficulty: Easy
Total Time: 1 hour 20 minutes

Ingredients:

• 1/4 cup olive oil, plus more for oiling the grill
• 4 medium garlic cloves, finely chopped
• 1 tablespoon finely chopped rosemary leaves
• Juice of 1 medium lemon
• 1 (4- to 5-pound) chicken
• Salt
• Freshly ground black pepper
• Argentine Chimichurri Sauce (see note), for serving

Instructions:

1. Prepare the Marinade: Mix olive oil, garlic, rosemary, and lemon juice in a small bowl; set aside.
2. Butterfly the Chicken: Remove the neck and innards, rinse, and pat dry. Place the chicken breast-side up, gently pull one leg away from the body, and slice through the skin to expose the thigh. Repeat with the other leg. Cut along the sides of the breast through the ribs, open the chicken up, and press down firmly on the breastbone to flatten.
3. Season and Marinate: Generously season the chicken with salt and pepper, then rub the reserved marinade all over. Transfer to a baking sheet and let sit at room temperature while you prepare the grill.
4. Light the Charcoal: Fill a medium-sized chimney starter with lump charcoal, crumple 2-3 pages of newspaper, and place them under the starter. Light the newspaper, and after 10 minutes, the coals should be red and flaming. Place the lit charcoal on one side of the grill, forming a mound.
5. Grill the Chicken: Rub the grill grate with olive oil, place the chicken skin-side down on the half of the grill not over the coals, cover, and cook for 15 minutes. Rotate the chicken 180 degrees, cover, and cook until the skin is crisp and browned all over, about 10 minutes more. Flip the chicken, cover, and cook for another 15 minutes. Rotate the chicken 180 degrees, cover, and cook until the juices run clear and an instant-read thermometer registers 165°F, about 10-15 minutes more.
6. Rest and Serve: Transfer the chicken to a cutting board, let it rest for 10 minutes, cut into 8 pieces, and serve with Argentine Chimichurri Sauce.

Beverage Pairing: Weinert Carrascal Blanco, Argentina – a bold and buttery white wine that complements the smoky flavors of the chicken and chimichurri sauce.