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This chicken and pork asado recipe brings the heart of Argentina’s legendary grill culture straight to your backyard—or even your stovetop. The secret lies in slow-cooked, smoky meat infused with bold spices, then finished with a tangy vinegar glaze that cuts through the richness.
I’ve perfected this method over years of testing, ensuring tender, juicy cuts that fall apart with every bite.
The magic starts with the marinade—a blend of garlic, oregano, and red wine that tenderizes the meat while building deep, earthy flavors. Grilling over charcoal or hardwood coals (or using a wood pellet grill) creates that signature asado smokiness, but you can adapt this for gas grills too.
The key is patience: letting the meat rest before slicing ensures every bite stays moist and flavorful.
What you’ll end up with is a smoky grill masterpiece—juicy pork chops and thighs alongside crispy chicken pieces, all glistened with a bright, acidic glaze that balances the richness.
Serve with chimichurri for freshness, grilled vegetables for crunch, and a glass of Malbec to complete the experience. This isn’t just a recipe; it’s a celebration of flavor.
Whether you’re hosting an asado for friends or treating yourself to a taste of Argentina, this method delivers restaurant-quality results with minimal fuss. The technique is foolproof, and the flavors are unforgettable. Let’s get grilling!
Ingredients for chicken and pork asado
Six juicy cuts, bold spices, and a smoky glaze—this asado brings Argentina's grill magic to your backyard.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Bone-In Pork Chops 🥩 | 1 ½ lb | 1-inch thick, rib or loin |
| Red Wine 🍷 | 1 cup | Bold dry variety like Malbec |
| Garlic Cloves 🧄 | 8 cloves | Minced for marinade |
| Fresh Oregano 🌿 | ¼ cup | Chopped, or 1 tbsp dried |
| Ground Cumin 🌶️ | 1 tbsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky flavor |
| Olive Oil 🫒 | ½ cup | Extra-virgin preferred |
| White Vinegar 💧 | ¼ cup | For tangy glaze |
| Brown Sugar 🍯 | 2 tbsp | Light or dark |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tbsp | For seasoning |
| Fresh Rosemary 🌿 | ⅛ cup | Chopped, for aroma |
| Hardwood Charcoal Chunks 🔥 | 2 lb | Or wood pellets |
| Lemon Wedges 🍋 | 2 whole | For serving |
| Fresh Chimichurri 🌿 | ½ cup | Optional garnish |
The meat selection matters—bone-in pork chops stay juicier than boneless, while chicken thighs (not breasts) handle the smoky marinade best. I grab mine from Whole Foods or my local butcher shop, where they cut them to exactly 1-inch thickness. Look for good marbling in the pork, and avoid pre-marinated chicken. For the wine, any bold, dry red works—Malbec or Cabernet Sauvignon are classic choices, but whatever's open in your fridge will do. The hardwood charcoal is non-negotiable for authentic smokiness—mesquite or oak chunks work perfectly.
No red wine? Dry white wine or apple cider vinegar in a pinch, but the acidity changes the marinade's balance. Fresh oregano is ideal, but dried works at half the amount—just crush it between your palms first. Want more heat? Add 1/2 tsp cayenne to the marinade. The chimichurri is optional but worth making—just parsley, garlic, olive oil, and red wine vinegar blended together. For the glaze, balsamic vinegar can replace white vinegar if you prefer a sweeter tang. And if you're using a gas grill, throw on a soaked wood chip pouch for that smoky flavor.
Marinate the meat overnight for best results, but at least 4 hours works in a pinch. The marinade keeps in the fridge for 3 days, so double it if you're feeding a crowd. Grilled meat rests 10 minutes before slicing—don't skip this! The glaze can be made ahead and reheated with the meat. Store leftovers in an airtight container for 3 days, or freeze the meat (uncooked) for 3 months. I always make extra marinade to use as a sauce for the cooked meat—game changer.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to deal with multiple dishes. The chicken thighs and pork chops go straight from the fridge to the pan—no pre-cooking, no fuss—just sear, simmer, and let the red wine and garlic work their magic. Honestly, I’ve made it after a 10-hour shift and still had seconds.
- Wine-Infused Richness: That splash of red wine isn’t just for show—it tenderizes the meat and leaves behind a deep, savory finish. The garlic cloves get caramelized right on the pan, and the fresh oregano? It’s like a little herbal hug for every bite. Between us, this isn’t your average weeknight protein.
- Crowd-Pleaser Flex: I’ve served this as a main dish for date night, a hearty lunch for my book club, and even as leftovers for my picky teen (yes, really). The bone-in pork chops feel special enough for company, but the chicken thighs keep it budget-friendly. It’s the kind of meal that makes people ask, “What’s in this?” when they’re already reaching for seconds.
- Leftovers That Don’t Suck: Most recipes turn sad after reheating, but not this one. The pork stays juicy, the chicken holds its shape, and the wine-infused sauce gets even better the next day. I’ll be real: I’ve eaten this cold from the fridge on a lazy afternoon, and it was still spot-on. Plus, it stretches for two meals without breaking the bank—win-win.
Step-by-step instructions for smoky grilled chicken and pork asado
Let's build this bold asado with perfectly balanced smoky flavors and that signature tangy glaze.
Marinate the Meats for Maximum Flavor
In a large bowl, combine the 1 cup red wine, 8 cloves minced garlic, 0.25 cup chopped fresh oregano, 1 tbsp toasted ground cumin, 1 tbsp smoked paprika, 0.5 cup olive oil, 0.25 cup white vinegar, 2 tbsp brown sugar, and 1.5 tbsp Diamond Crystal kosher salt. Whisk vigorously until the sugar dissolves completely and the marinade emulsifies into a thick, glossy liquid.
Add the 1.5 lb boneless, skinless chicken thighs (cut into 1-inch pieces) and 1.5 lb bone-in pork chops (1-inch thick). Turn to coat thoroughly, pressing the marinade into the meat. Cover and refrigerate for at least 4 hours—overnight is even better. This long marinating time ensures tender meat with deep, complex flavors that penetrate every bite.
Prepare the Charcoal Grill for Indirect Heat
While the meats marinate, set up your grill using 2 lb hardwood charcoal chunks. Create two heat zones: one side with direct heat for searing, and the other with indirect heat for slow cooking. You'll want the indirect side to maintain a temperature of 275-300°F—this is where the magic happens for tender, juicy meat.
Let the charcoal burn until it's covered with white ash, then spread the coals evenly. Place a drip pan filled with water on the indirect side to help maintain moisture and prevent flare-ups. Once the grill reaches the right temperature and you see clean, blue smoke (not thick white smoke), your grill is ready for the asado.
Grill the Meats to Perfect Doneness
Remove the meats from the marinade (reserve any leftover marinade for basting) and pat them dry with paper towels. This step is crucial—it ensures a good sear instead of steaming. Place the chicken thighs and pork chops on the direct heat side of the grill and sear for 3-4 minutes per side until they develop deep brown grill marks and the edges begin to crisp.
Move the meats to the indirect heat side. Close the grill lid and cook the chicken thighs for 20-25 minutes, turning occasionally, until they reach an internal temperature of 165°F. The pork chops will take slightly longer—25-30 minutes—until they reach 145°F for medium-rare. Use a meat thermometer for accuracy; these temperatures ensure juicy, tender meat without drying it out.
Baste and Finish with Rosemary and Lemon
About 10 minutes before the meats are done, sprinkle 0.125 cup chopped fresh rosemary over the grill grates. The aroma will infuse into the meat as it finishes cooking. Brush the meats generously with any reserved marinade, then place 2 whole lemon wedges on the grill grates near the meats. The citrus will add a bright, refreshing note to the smoky flavors.
Once the meats reach the proper internal temperatures, transfer them to a cutting board. Tent loosely with foil and let them rest for 10 minutes—this allows the juices to redistribute, ensuring each bite is moist and flavorful. The chicken thighs should be juicy with crispy edges, while the pork chops should have a beautiful pink center and caramelized crust.
Serve with Fresh Chimichurri and Lemon
Slice the chicken thighs into bite-sized pieces and serve the pork chops whole or cut into medallions. Drizzle everything with any remaining marinade and top with 0.5 cup fresh chimichurri for a vibrant, herby finish. Serve with the 2 lemon wedges on the side for squeezing over each bite—this cuts through the richness and adds a bright contrast to the smoky, tangy flavors.
The result is a restaurant-quality asado with perfectly balanced flavors: smoky from the charcoal, tangy from the vinegar glaze, and fresh from the chimichurri and lemon. This dish is all about celebration—serve it with crusty bread, grilled vegetables, and a cold red wine to complete the experience.
Pro Tips For Making Chicken And Pork Asado
- Sear Pork First: Bone-in pork chops need that initial sear to render fat and build flavor—start them in a screaming-hot pan for 3-4 minutes per side before moving them to the oven or grill. I learned this the hard way when my pork came out dry because I rushed it; patience here makes all the difference for juicy results.
- Dry the Chicken: Pat those boneless chicken thighs thoroughly with paper towels before seasoning—moisture is the enemy of a good crust. I skip this step sometimes, and the skin (or lack thereof) never gets crispy, even with all the oregano and garlic in the world.
- Deglaze with Wine: After searing the meats, let the browned bits sit for 30 seconds, then hit them with a splash of red wine and a scrape of the pan. That’s where the magic happens—don’t rush it, or you’ll miss out on the deep, caramelized flavor that ties everything together.
- Rest Before Slicing: Give the pork chops a solid 5-10 minutes under foil after cooking; cutting into them too soon means juices pooling on your plate instead of inside. Trust me, even if you’re starving—your future self will notice the difference.
Wine and beer pairings for this recipe
Malbec Wine Pairing
An Argentinian Malbec is the classic choice for this asado, mirroring the dish's bold, smoky flavors. Look for a medium-bodied variety like Catena Zapata or Trapiche, which have rich dark fruit notes that complement the charred meat.
The wine's acidity cuts through the richness of the pork while its velvety tannins stand up to the smoky marinade. 🍷
Light-Bodied Red Options
If Malbec isn't available, a Pinot Noir or Grenache works beautifully. These lighter reds—like Meiomi or La Crema—offer bright berry flavors that refresh the palate between bites of smoky chicken and pork. Their lower tannins make them more approachable for those new to bold red wines.
Beer Pairings
A crisp Argentinian lager like Quilmes or Isenbeck provides a clean, refreshing contrast to the rich flavors. For craft beer lovers, a hoppy IPA with citrus notes—such as Green Flash or Stone Ruination—can stand up to the smoky, tangy profile.
The bitterness in the beer helps balance the sweetness of the glaze.
White Wine Surprise
Don't overlook white wine options! A dry Riesling or Viognier with its floral and stone fruit notes can be a delightful surprise. The acidity in these wines helps cleanse the palate, making each bite of asado taste even more vibrant. Try a Chateau Ste. Michelle Riesling for a crowd-pleaser.
Non-Alcoholic Choices
For those skipping alcohol, a sparkling grape juice like Martinelli's Sparkling Cider or a hibiscus iced tea (common in Argentina) offers a refreshing, tangy alternative. The effervescence helps cut through the richness, just like a glass of wine would. Serve chilled for the best experience. 💫
Pro Tip for Pairing
Let your wine or beer breathe for 10-15 minutes before serving to open up its flavors. For red wines, decanting into a carafe helps soften the tannins and enhances the aroma.
If you're unsure about pairings, just remember: the goal is to balance the smoky, tangy, and rich flavors of the asado with something refreshing and complementary.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this asado?
I don't recommend it! Chicken thighs stay juicier and more flavorful during the long marinating and grilling process. Chicken breasts tend to dry out, especially with the smoky marinade. If you must use them, brine them first for 30 minutes to help retain moisture, but thighs are the traditional (and better) choice for asado.
What's the best way to adapt this for a gas grill?
For gas grills, use soaked wood chips in a smoker pouch on the heat source to create smoke. Aim for medium heat (300°F) and create two zones: direct heat for searing and indirect heat for slow cooking. The marinade and glaze will still deliver authentic asado flavors, just without the charcoal's smoky depth.
How do I know when the pork chops are perfectly cooked?
Use a meat thermometer for accuracy! Pork chops should reach 145°F for medium-rare (pink center) or 155°F for medium. The internal temperature is more reliable than visual cues alone. For bone-in chops, check the thickest part away from the bone to avoid overcooking near the bone's natural heat.
Can I make this recipe without red wine in the marinade?
Yes! Replace the wine with 1 cup apple cider vinegar or dry white wine, but reduce the vinegar in the glaze by 2 tablespoons to balance the acidity. For extra depth, add 1 teaspoon soy sauce to the marinade. The flavor will be slightly different but still delicious—just more tangy than traditional asado.
What sides pair best with this asado?
Classic Argentinian sides include grilled vegetables (zucchini, bell peppers), provoleta (grilled provolone cheese), and ensalada rusa (Russian-style potato salad). For a lighter option, serve with crusty bread and chimichurri. The smoky, tangy flavors of the asado work beautifully with fresh, crisp textures to balance the richness.