Argentine Asado Chicken on the BBQ

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If you’re searching for Argentine asado chicken( BBQ chicken over coals), this is the real deal. Simple and full of flavour. No long marinades, no shortcuts, just chicken cooked slowly over coals, basted with garlic lemon butter, and finished with chimichurri the way it’s meant to be.

We wanted to keep the recipe as easy as possible so that anyone can do this and get a crispy delicious barbeque chicken each time.

This method delivers juicy meat, crispy skin, and smoky flavour that works every single time. We have cooked this low and slow in our traditional Argentinian methods.

Ingredients You'll Need:

For the Chicken

• Whole chicken, butterflied

• Sea salt

• Cracked black pepper

Garlic Butter Lemon Baste

• Juice and skins of 1 to 2 lemons

• 50g butter

• 5 to 10 garlic cloves, lightly crushed

• Lemon thyme

• Salt and pepper

Making your lemon butter baste for your chicken

Place the butter, garlic cloves, lemon juice with lemon skins, salt, pepper and lemon thyme (you can use oregano if you don't have lemon thyme available). Melt everything gently on a low stove and once butter has melted and infused the lemon and garlic, you can turn it off and keep warm.

This will be used during cooking to baste and brush over the chicken, not as a marinade.

How to Cook Argentine Asado Chicken

1. Set Up Your BBQ for Asado Cooking

Use charcoal or wood coals. Heat these separately and then transfer the coals or wood coals onto your weber.

Spread them evenly and aim for medium, indirect heat to cook the chicken slowly and evenly. Asado is about control, not flames.

As a good guide, you should be able to hold your hand over the grill briefly without it feeling aggressive. You can always use a thermometer, however, we are not that fancy, so just using your hand to place over the heat will give you an indication of how hot it is.

Once your coals are heating up, you can start preparing the chicken.

2. Prepare the Chicken

Butterfly the chicken, season generously with salt and pepper, and place skin-side down on the grill. Cover loosely with butcher’s paper to trap heat and smoke.

Cook for around 30-45 minutes, depending on the heat and the size of the chicken.

3. Flip and Baste

Once the skin has colour, flip the chicken and start basting with the garlic butter lemon sauce. Cover again and cook for another 10 minutes, adjusting coals if needed.

4. Final Crisp

Flip once more to crisp the skin. Add a little extra heat if required.

Baste again and cook until the meat pulls apart easily.

🎥 Watch the full video on barbequing tips here

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Finish with Chimichurri

Slice the chicken straight off the grill and spoon over Chimmi & Co Chimichurri. Serve with crusty bread warmed on the BBQ to soak up the juices.

FAQ: Argentine Asado Chicken

What is Argentine asado chicken?

Argentine asado chicken is cooked slowly over coals using indirect heat. It focuses on fire control, minimal seasoning, and finishing sauces like chimichurri rather than heavy marinades.

Do I need to marinate asado chicken?

No. Traditional asado relies on salt, fire, and timing. Flavour is added through basting during cooking and chimichurri at the end.

What BBQ is best for asado chicken?

A charcoal BBQ like a Weber works perfectly. Any grill that allows indirect heat and coal control will do the job.

How long does it take to cook asado chicken?

Around 45 to 50 minutes depending on heat and bird size. Low and slow delivers the best result.

When do you add chimichurri?

Always at the end. Chimichurri is a finishing sauce, not a marinade. Adding it after cooking keeps the herbs fresh and punchy.

Can I cook this without butcher’s paper?

Yes, but butcher’s paper helps regulate heat and allows smoke to circulate without steaming the chicken.

What sides go best with asado chicken?

Crusty bread, grilled vegetables, simple salads, or roasted potatoes. Keep it simple so the chicken stays the hero.