How to make Pollo a la Parrilla

Why cooks start here

Pollo a la parrilla is chicken split or in pieces, grilled slowly so the skin crisps and the joint runs clear. It is the asado when the table wants poultry.

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.