Pollo a la Parrilla

Name: Pollo a la Parrilla
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Argentine
Ingredients: 1 chicken, butterflied or in pieces; to taste coarse salt; 1 tsp sweet paprika; lemon — to serve

20 minutes prep 40 minutes cook Serves 4 gluten-free, dairy-free, chicken

Pollo a la Parrilla is the go-to choice for an Argentinian asado when the table craves poultry. This dish, featuring chicken either butterflied or cut into pieces, is a staple at gatherings where the grill takes center stage. The tradition of slow grilling ensures that the skin becomes perfectly crisp, while the meat remains juicy and flavorful, a hallmark of any successful asado.

The taste is a harmonious balance of smoky and savory, with a touch of sweetness from the paprika and a refreshing zing from lemon. Coarse salt enhances the natural flavors, allowing the chicken to shine without overpowering. This dish is a celebration of simplicity, where each bite offers a satisfying crunch followed by tender, succulent meat.

Ingredients

1chicken, butterflied or in pieces
to tastecoarse salt
1 tspsweet paprika
lemon — to serve

Method

Start by generously seasoning the chicken with coarse salt and sweet paprika. Make sure to cover all surfaces evenly, as this will enhance the flavor and help create a delicious crust. If using a whole butterflied chicken, ensure the seasoning reaches the nooks and crannies of the bird.
Prepare your grill for medium heat. Place the chicken skin-side up on the grill. This allows the fat to render slowly, basting the meat and keeping it juicy. Close the grill lid if possible, to maintain an even temperature and infuse the chicken with a smoky flavor.
After about 20 minutes, carefully turn the chicken over so the skin side is down. Continue grilling until the juices run clear when pierced with a knife at the thickest part of the meat, such as the thigh. The skin should be crispy and golden brown, indicating it is cooked through.
Once the chicken is done, remove it from the grill and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavorful.
Serve the chicken with lemon wedges on the side. Squeezing fresh lemon juice over the chicken just before eating adds a bright, tangy contrast to the rich, smoky flavors.
Offer chimichurri sauce at the table for those who enjoy an extra burst of herby, garlicky flavor. This traditional accompaniment complements the grilled chicken beautifully, enhancing its taste without overpowering it.