Chicken Asado
Orange, lime, garlic, cumin and paprika barbecue chicken
Ingredients
Chicken
- 1 whole chicken
Marinade
- Juice of 2 oranges, or about 150–200 ml orange juice
- Juice of 1–2 limes
- 3–4 cloves fresh garlic, grated or crushed
- 1–2 tsp smoked paprika
- 1 tsp ground cumin
- 1–2 tsp dried oregano
- Salt, to taste
- Pepper, to taste
- 2 tbsp apple vinegar
- 3–4 tbsp olive oil
Method
- Place the chicken breast-side down and cut out the backbone.
- Turn the chicken over and press it flat, like a spatchcock chicken.
- Mix the orange juice, lime juice, garlic, smoked paprika, cumin, oregano, salt, pepper, apple vinegar, and olive oil in a bowl.
- Rub the marinade all over the chicken: outside, inside, and under the skin where possible.
- Put the chicken into a zipper bag or vacuum bag.
- Pour in the remaining marinade.
- Leave the chicken in the refrigerator for one day.
- The next day, prepare a hot barbecue.
- Put the chicken on the grill and cook it over strong heat, turning often.
- Spoon or brush the marinade over the chicken again and again while it cooks.
- Turn left side, right side, left side, right side — keep basting until the chicken is cooked through and nicely coloured.
- Rest for a few minutes before serving.
Ralf Note
This one is more Argentina-style. You stand there like a small soldier of the chicken. Turn it round, turn it round, baste it all the time. Baste: a very important word for civilisation.
