Art of Fire – Whole Butterflied Chicken with Chimichurri
Fire, flavour and the joy of slow cooking
There are few dishes as satisfying as a whole butterflied chicken cooked gently over open flame. The skin crisps to a golden sheen, the juices run clear, and the air fills with the scent of garlic, herbs and smoke. It is a meal that invites patience, and rewards every minute spent beside the fire.
The Flamery Asado Grill was made for moments like this. Designed for slow, even cooking, it gives you total control over distance and temperature. With a bed of glowing embers below and the ETI BlueDOT Oven Thermometer keeping watch, you can create the perfect balance of crisp skin, tender meat and deep, smoky flavour.
Choosing the Right Chicken
Start with a good quality free range chicken, around one and a half kilograms in weight. Ask your butcher to butterfly it, or do it yourself by removing the backbone with kitchen shears and pressing down gently on the breast to flatten it.
Butterflying allows the chicken to cook evenly and exposes more surface area to the flame for beautiful colour and texture.
Before cooking, pat the chicken dry with paper towel to help the skin crisp up during grilling.
Flavour Foundations
This dish comes alive with the vibrant flavours of South America. The classic chimichurri sauce doubles as both marinade and dressing, filling the air with the fragrance of herbs and spice as it hits the heat.
Mix everything together in a bowl and reserve a third of the sauce for serving. Brush the rest generously over both sides of the chicken and allow it to marinate for at least one hour, or ideally overnight in the fridge.
The Fire Setup
Prepare the Flamery Asado Grill with a deep bed of glowing embers. Hardwood such as oak or beech will provide a steady heat and subtle smoke.
Position the grill rack about 30 centimetres above the coals to start. The aim is a slow cook with gentle heat, allowing the chicken to roast and smoke rather than char.
As the chicken cooks, adjust the height of the rack or add fresh embers as needed to maintain a steady temperature.
Cooking the Chicken
Place the chicken skin side up on the grill and close the lid if you have one. Allow it to cook slowly for around 25 minutes. Then turn it over carefully using long tongs and continue to cook for another 20 to 25 minutes until the skin is crisp and golden.
Use the ETI BlueDOT Oven Thermometer to monitor the internal temperature of the thickest part of the chicken. For perfect results, aim for 72 degrees Celsius before removing it from the grill.
If the skin begins to brown too quickly, raise the rack slightly higher from the embers. The slow rhythm of cooking over fire is all about adjusting, watching and responding.
Resting and Finishing
Once cooked, transfer the chicken to a wooden board and let it rest for ten minutes. This allows the juices to settle and ensures every slice stays moist and tender.
Carve into generous pieces and spoon over the reserved chimichurri sauce. The contrast of smoky, juicy chicken and the bright tang of herbs and vinegar is irresistible.
Serve with grilled flatbreads, charred peppers or a crisp green salad dressed with EatAlfresco Olive Oil.
Serving Suggestion
For a simple side, grill lemon halves over the fire for a minute or two until lightly caramelised. Squeeze over the chicken just before serving for an extra burst of freshness.
This meal is perfect for sharing on a warm evening with friends gathered around the fire, a glass of wine in hand and the sound of crackling wood in the air.
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The Art of Fire – Whole Butterflied Chicken with Chimichurri
Art of Fire – Whole Butterflied Chicken with Chimichurri
Fire, flavour and the joy of slow cooking
There are few dishes as satisfying as a whole butterflied chicken cooked gently over open flame. The skin crisps to a golden sheen, the juices run clear, and the air fills with the scent of garlic, herbs and smoke. It is a meal that invites patience, and rewards every minute spent beside the fire.
The Flamery Asado Grill was made for moments like this. Designed for slow, even cooking, it gives you total control over distance and temperature. With a bed of glowing embers below and the ETI BlueDOT Oven Thermometer keeping watch, you can create the perfect balance of crisp skin, tender meat and deep, smoky flavour.
Choosing the Right Chicken
Start with a good quality free range chicken, around one and a half kilograms in weight. Ask your butcher to butterfly it, or do it yourself by removing the backbone with kitchen shears and pressing down gently on the breast to flatten it.
Butterflying allows the chicken to cook evenly and exposes more surface area to the flame for beautiful colour and texture.
Before cooking, pat the chicken dry with paper towel to help the skin crisp up during grilling.
Flavour Foundations
This dish comes alive with the vibrant flavours of South America. The classic chimichurri sauce doubles as both marinade and dressing, filling the air with the fragrance of herbs and spice as it hits the heat.
Marinade and Sauce
Mix everything together in a bowl and reserve a third of the sauce for serving. Brush the rest generously over both sides of the chicken and allow it to marinate for at least one hour, or ideally overnight in the fridge.
The Fire Setup
Prepare the Flamery Asado Grill with a deep bed of glowing embers. Hardwood such as oak or beech will provide a steady heat and subtle smoke.
Position the grill rack about 30 centimetres above the coals to start. The aim is a slow cook with gentle heat, allowing the chicken to roast and smoke rather than char.
As the chicken cooks, adjust the height of the rack or add fresh embers as needed to maintain a steady temperature.
Cooking the Chicken
Place the chicken skin side up on the grill and close the lid if you have one. Allow it to cook slowly for around 25 minutes. Then turn it over carefully using long tongs and continue to cook for another 20 to 25 minutes until the skin is crisp and golden.
Use the ETI BlueDOT Oven Thermometer to monitor the internal temperature of the thickest part of the chicken. For perfect results, aim for 72 degrees Celsius before removing it from the grill.
If the skin begins to brown too quickly, raise the rack slightly higher from the embers. The slow rhythm of cooking over fire is all about adjusting, watching and responding.
Resting and Finishing
Once cooked, transfer the chicken to a wooden board and let it rest for ten minutes. This allows the juices to settle and ensures every slice stays moist and tender.
Carve into generous pieces and spoon over the reserved chimichurri sauce. The contrast of smoky, juicy chicken and the bright tang of herbs and vinegar is irresistible.
Serve with grilled flatbreads, charred peppers or a crisp green salad dressed with EatAlfresco Olive Oil.
Serving Suggestion
For a simple side, grill lemon halves over the fire for a minute or two until lightly caramelised. Squeeze over the chicken just before serving for an extra burst of freshness.
This meal is perfect for sharing on a warm evening with friends gathered around the fire, a glass of wine in hand and the sound of crackling wood in the air.
Cook it Yourself
Recreate this feast at home using:
🔥 The Flamery Asado Grill
🔥 The ETI BlueDOT Oven Thermometer
🔥 The EatAlfresco Extra Virgin Olive Oil Collection
Together they bring confidence, control and authentic flavour to your outdoor cooking.
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Bresaola and Chargrilled Courgette Salad