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Pollo al disco: recipe illustration
Meat

Pollo al disco

A whole chicken grilled slowly on an inclined metal disc over embers, typical of Argentine asados. The skin turns crispy while the meat stays juicy and fragrant.

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Ingredients

Ingredients

Sauce chimichurri

Spices & seasoning

Optional extras

On the side

Nutrition facts

661 kcal per serving

Protein
46.9 g
Carbohydrates
3.8 g
of which sugars
1.2 g
Fat
50 g
of which saturated fat
10.5 g
Fiber
1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Open the chicken by splitting it along the back and lightly flatten it.
  2. Mix the oil, crushed garlic, lemon juice and zest, paprika, oregano and salt, then rub the chicken generously.
  3. Let it marinate for at least 1 hour in the fridge, covered.
  4. For the chimichurri, finely chop the parsley, garlic and shallot, then mix with the vinegar, oil, chili and oregano. Set aside.
  5. Light a bed of steady embers or set a barbecue to medium-low heat.
  6. Place the chicken skin side up on the grill or disc, well away from the embers.
  7. Grill for about 60 to 75 minutes, turning once, until the meat reaches 74 °C at the core.
  8. Let rest for 5 minutes and serve with the chimichurri and grilled potatoes.

Variations and tips

In the oven. Roast the chicken at 180 °C for 70 minutes, basting regularly with its juices.

Wine-marinated chicken. Replace the lemon with 100 ml of dry white wine in the marinade.

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Original Ecomely recipe.