Argentinian grilled chicken cooked over charcoal and wood, basil roasted baby potatoes, heart of palm and avacado salad, and homemade chimichurri.
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That looks amazing. What’s the recipe for the chicken?
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.
