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Argentinian Fire-Pit Chicken with Chimichurri

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Ingredients Method

Ingredients
  

  • 1.5 kg chicken breast
  • 2 tsp salt for chicken
  • 2 tbsp olive oil for chicken
  • 2 tsp smoked paprika for chicken
  • 1.5 tsp garlic powder for chicken
  • 1 tsp dried oregano for chicken
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper for chicken
  • 0.25 tsp ground cumin
  • 0.5 lemon zest only, for chicken
  • 1 packed cup flat-leaf parsley finely chopped, for chimichurri
  • 3 garlic cloves minced, for chimichurri
  • 1 tsp dried oregano for chimichurri
  • 0.5 tsp salt for chimichurri
  • 0.25 tsp black pepper for chimichurri
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice for chimichurri
  • 0.5 cup extra-virgin olive oil for chimichurri
  • 0.25 tsp chilli flakes optional, adults’ portion only
  • 1 –1.2 kg potatoes
  • 2 tbsp olive oil for potatoes
  • 1.5 tsp salt for potatoes
  • 1 tsp garlic powder for potatoes
  • 1 tsp smoked paprika for potatoes
  • 0.5 tsp dried oregano for potatoes
  • Black pepper for potatoes
  • 30 g butter for potatoes
  • Lemon wedges to serve

Method
 

  1. Butterfly the chicken breasts to an even 1.5–2 cm thickness. Gently flatten thick pieces. Sprinkle with the chicken salt and refrigerate uncovered for 45–60 minutes.
  2. Mix the chicken olive oil, smoked paprika, garlic powder, oregano, onion powder, pepper, cumin and lemon zest. About 15 minutes before grilling, rub over the chicken. Do not add lemon juice to this marinade.
  3. Make the chimichurri 30–60 minutes before serving: hand-chop the parsley and combine with garlic, oregano, salt, pepper, vinegar and lemon juice. Stir in the half cup of olive oil. Keep chilli separate for the adults. Taste for a fresh, sharp balance.
  4. Cut potatoes into 3 cm chunks and toss with their oil, salt, garlic powder, smoked paprika, oregano and pepper. Place on a double layer of foil, dot with butter and seal. Cook beside hot coals for 35–45 minutes, turning every 10–15 minutes, until tender. Open carefully and grill the potatoes for 3–5 minutes to crisp the edges.
  5. Create two heat zones: glowing coals on one side and fewer or no coals on the other. Wait for flames to die down and lightly oil the grate.
  6. Grill chicken over the hot side for approximately 3–4 minutes each side. Move to the cooler side if colouring too fast. Cook to 74°C in the thickest part, using a thermometer rather than time alone. Rest 5–8 minutes.
  7. Slice across the grain and spoon over a little chimichurri. Serve the remaining sauce, potatoes and lemon alongside. For the kids, serve chicken and potatoes with the sauce separately.