Argentinian grilled chicken cooked over charcoal and wood, basil roasted baby potatoes, heart of palm and avacado salad, and homemade chimichurri.
Argentinian grilled chicken cooked over charcoal and wood, basil roasted baby potatoes, heart of palm and avacado salad, and homemade chimichurri.
Pretty simple, just marinaded in oil, garlic, rosemary, and lemon juice. I kept the marinade after taking the chicken out, added a bit more oil and lemon juice, and used it as a mop sauce for the chicken while I cooked it. The cook was at 180’c over indirect heat until it was about 68’c internal, then I moved it over direct heat for five minutes a side to give it some crisp ‘n’ char. Rested for 10 minutes and it came up to pretty much a perfect cook on the breast.