Argentinian Chimichurri Whole Spatchcock Chicken – Vibrant Garlic Herb Baste over Fire

There’s something magical about a whole chicken grilled over an open flame. The skin crisps up, the meat stays juicy, and the smoky flavor from the fire infuses every bite. When you add a vibrant, herb-packed chimichurri baste, you get a dish that feels both rustic and elegant – perfect for a backyard barbecue or a weekend cookout.

This Argentinian-inspired spatchcock chicken is easier than you think. The technique of butterflying the bird (removing the backbone) allows it to cook evenly and quickly on the grill. The bright, garlicky chimichurri doubles as both a marinade and a finishing sauce, giving you layers of flavor with minimal effort. Whether you’re a beginner or a seasoned pitmaster, this recipe will have you grilling like a pro.

Why You’ll Love This Grilled Chicken Recipe

This isn’t just any BBQ recipe. The spatchcock method ensures the chicken cooks flat and fast, meaning you get crispy skin and juicy meat without any raw spots. The smoky flavor from the grill pairs perfectly with the fresh, herby chimichurri. It’s a crowd-pleaser that works for both weeknight dinners and special occasions. Plus, it’s versatile – you can cook it on a charcoal grill, gas grill, or even a smoker for extra depth of flavor.

Recipe Card

Step-by-Step Instructions

1. Prepare the Chimichurri

In a medium bowl, combine the chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, dried oregano, and red pepper flakes (if using). Season with salt and pepper. Stir well to combine. Set aside about half of the chimichurri for serving later. The remaining half will be used as a baste during grilling.

2. Spatchcock the Chicken

Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press firmly on the breastbone to flatten it. Tuck the wing tips behind the wings to prevent burning. Pat the chicken dry with paper towels – this is key for crispy skin.

3. Season the Chicken

Brush the chicken with 2 tablespoons of olive oil and season generously with salt and pepper. You can also rub some of the chimichurri directly under the skin for extra flavor. Let it sit at room temperature for about 20 minutes while you preheat the grill.

4. Preheat Your Grill

For a charcoal grill, set up a two-zone fire by placing hot coals on one side and leaving the other side empty. Aim for a temperature of around 375-400°F. For a gas grill, preheat to medium-high heat and leave one burner off for indirect cooking. If using a smoker, set it to 350°F with your favorite wood chips for extra smoky flavor.

5. Grill the Chicken

Place the chicken skin-side up over the cooler side of the grill (indirect heat). Cover and cook for about 30 minutes. Then, flip the chicken to skin-side down over direct heat. Grill for another 10-15 minutes, basting with the reserved chimichurri during the last 5 minutes. The internal temperature should reach 165°F in the thickest part of the thigh.

6. Rest and Serve

Remove the chicken from the grill and let it rest for at least 10 minutes before carving. This allows the juices to redistribute. Serve with the remaining chimichurri on the side for dipping or drizzling.

Tips for Perfect Grilled Chicken

• Pat the skin dry: Moisture is the enemy of crispy skin. Pat the chicken thoroughly with paper towels before seasoning.
• Use a meat thermometer: Don’t guess – use an instant-read thermometer to ensure the chicken reaches 165°F.
• Control your heat zones: Two-zone grilling (direct and indirect heat) prevents burning and ensures even cooking.
• Let it rest: Resting the chicken after grilling keeps it juicy and tender.

Variations to Try

Spicy Chimichurri Chicken

Add an extra teaspoon of red pepper flakes or a finely chopped jalapeño to the chimichurri for a fiery kick.

Smoky BBQ Version

Use a sweet and smoky BBQ sauce as a baste in the last 10 minutes of grilling for a sticky, caramelized glaze.

Lemon-Herb Twist

Add the zest of one lemon to the chimichurri and serve with lemon wedges for a bright, citrusy flavor.

Smoker Style

Cook the spatchcock chicken on a smoker at 350°F with hickory or applewood chips for a deep, smoky flavor.

Storage and Reheating Instructions

Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a 350°F oven for about 10-15 minutes or until warmed through. You can also reheat it on a grill or stovetop pan to crisp up the skin. Avoid microwaving, as it can make the meat rubbery.

Frequently Asked Questions (FAQ)

How long does it take to grill a spatchcock chicken?

A spatchcock chicken typically takes about 45 minutes to grill at 375-400°F. The flat shape allows it to cook faster and more evenly than a whole chicken.

What’s the difference between grilling on charcoal vs. gas?

Charcoal grills add a distinct smoky flavor that many BBQ enthusiasts love. Gas grills are more convenient and easier to control temperature. Both work great for this recipe – just adjust your heat zones accordingly.

Can I use chimichurri as a marinade?

Yes! You can marinate the chicken in chimichurri for 2-4 hours before grilling. Just reserve some fresh chimichurri for serving to keep the bright, herbaceous flavor.

How do I prevent the chicken from drying out?

Using a meat thermometer is the best way to avoid dry chicken. Cook until the breast reaches 160°F and the thigh hits 165°F. Resting the meat after grilling also helps retain moisture.

Can I cook this on a smoker?

Absolutely! Set your smoker to 350°F and use wood chips like hickory, apple, or cherry for a rich, smoky flavor. Cook until the internal temperature reaches 165°F.

This Argentinian chimichurri whole spatchcock chicken is a showstopper on any grill. With its bright flavors and crispy skin, it’s sure to become a favorite in your BBQ recipe rotation. Fire up the grill and enjoy!