Grilling Tandoori Whole Chicken on the Argentine Asado

Considering grilling some delicious chicken this weekend over the flames? In this article, I will share how you can grill Chicken on the traditional Argentine Asado or Parrilla! The Asado is a traditional Argentine barbecue method that involves grilling meat over a wood fire, usually on a rectangular-shaped horizontal grill or a spit.

Why Grill Whole Chicken Anyway?

Chicken in some areas of the world is the “go-to” for any grilling session, but here in Argentina, it would definitely come in third place when compared with Meat, Lamb, or Pork. But this is just the reason you might consider grilling chicken. Maybe you are tired of the same old beef and pork that everyone else grills? What if you want to try something different, something more adventurous, something more…chicken?

Grilling Tandoori chicken on the Asado is not only possible but also delicious. Here are some tips and tricks to help you master the art of grilling chicken on the Asado.

Choosing the Right Bird: An Existential Quandary

Before you even think about firing the grill, you must embark on the quest of choosing the right chicken, yes the right bird. This decision is as crucial as deciding whether to wear socks with sandals—there’s a fine line between culinary brilliance and fashion disaster. Opt for a plump, free-range chicken that has dreams of tangoing (no pun intended) through the fields. Remember, a happy chicken makes for a tasty dinner. If you can source free-range pasture-raised chickens much better! The feed-lot battery hens taste very different! 

Marinades: Where the Magic Happens

Now, onto the marinades—the magical elixirs that transform a bland bird into a flavor-packed feathered friend. The Asado aficionados swear by their secret concoctions, passed down through generations like the world’s family heirloom. We’d tell you more, but then we’d have to marinate you in secrecy, and that’s just messy.

For this recipe we will be using a tandoori marinade.

Tandoori Whole Chicken Marinade Ingredients

• 1 whole free-range chicken
• 1/2 cup of Greek natural yogurt
• 1 teaspoon of garam masala spice
• 1 teaspoon of sea salt
• 50grams of diced garlic
• 50 grams of diced ginger
• 1 teaspoon of low-heat or sweet chili
• 1/2 teaspoon of ground pepper
• 1/2 teaspoon of coriander
• 1/2 teaspoon of curry powder
• 1/2 tablespoon of lemon juice
• 1 tablespoon of olive oil

Steps For Preparing The Tandoori Whole Chicken Marinade

1. Spatchcock your chicken fully and rest in a bowl.
2. Rub in olive oil all the chicken and apply a small amount of salt.
3. Let the chicken rest while you prepare the spices.
4. Take the spices and mix them consistently into a bowl with the yogurt, ginger, garlic, olive oil, and lemon juice.
5. Let the marinade sit for 15 minutes before applying to the chicken.
6. Take the chicken and spread the marinade over all the surfaces, use a silicone brush to apply it evenly on all surfaces.
7. Put the chicken with the marinade in the fridge and let it rest for 1-2 hours.

Chicken On The Grill: Where the Rubber Meets the Roast

As your chicken bathes in its marinade spa, it’s time to heat the grill. The Argentine Asado grill is different from your average backyard barbecue. It’s a sacred stage where chickens become stars and grill masters become the conductors of the culinary orchestra. Grill marks are the notes, and smoke is the standing ovation.

First up, make sure to move coals from your fire and put them under the grill. We are not cooking directly over the flame, but rather over the coals or embers of the well-engineered fire!

Flipping and Fanning: The Tandoori Magic on The Parrilla!

Grilling chicken on the Argentine Asado is a delicate dance—a pas de deux between the chef and the chicken. Timing is key. Too soon, and your chicken is doing the chicken cha-cha. If you are to late, and it’s a dry tango tragedy LOL. In this case, it’s key to know when to turn your chicken over.

What side of the chicken to start grilling on first

Considering you have opened your whole chicken start with the chicken face down, this means the breast meat will be on the top and the wings and ribs face down.

Knowing when to turn your chicken

The ideal timing of turning the chicken will depend on the size of the bird! Ideally 1 hour and 15 minutes of consistent heat the bird will be ready to turn. You can also using a thermometer to gauge the heat to make sure it is ready for turning.

Once you have turned your chicken you can keep it on the grill for another 20-30 before taking it off and serving.

Top tip, don’t serve the Tandoori chicken immediately, let is rest for 15 minutes and then serve with raita!

The Grand Finale: Plating and Serving, don’t forget the cucumber raita!

Once your chicken has mastered the dance of the grill, it’s time for the grand finale—plating with a pinch of cucumber raita. Arrange the succulent pieces like a work of edible art. Garnish with herbs that sing a serenade to your taste buds. And there you have it, a masterpiece fit for a carnivorous connoisseur.

Summary

Recipe Name

Grilling Tandoori Chicken on the Argentine Asado

Author Name

Jason Pittock

Published On

2024-03-13

Preparation Time

2H

Cook Time

1H45M

Total Time

3H45M