Chicken And Pork Asado Recipe: Smoky Grill Masterpiece With Charred Crusts

This Argentinian asado recipe transforms your grill into a smoky, flavorful masterpiece where tender chicken and juicy pork meet their match. The secret lies in a bold marinade of garlic, oregano, and red wine vinegar that infuses every bite with deep, savory notes.

I've perfected this technique over years of weekend gatherings, where the aroma alone draws everyone to the table.

The magic happens on the grill—slow-cooked pork shoulder develops rich, caramelized crusts while chicken thighs stay juicy and succulent. Chimichurri, that vibrant green herb sauce, ties it all together with its bright, tangy kick.

What you'll end up with is a meal that feels like a celebration, even on a casual weekend.

This isn't just another grilled meat dish; it's a cultural experience. The smoky char, tender textures, and bold flavors create a dish that's as satisfying as it is impressive. Serve with grilled vegetables and crusty bread to soak up every last drop of those flavorful juices.

Perfect for feeding a crowd or enjoying with close friends, this asado recipe delivers restaurant-quality results with minimal fuss. Let's get started on creating a meal that will have everyone asking for seconds.

Ingredients for chicken and pork asado

Six ingredients transform your grill into an Argentinian feast of smoky, tender meats paired with vibrant chimichurri.

The pork shoulder and chicken thighs are the stars here. Look for well-marbled pork shoulder at your local butcher or Costco—it's worth the extra effort. Chicken thighs stay juicier than breasts on the grill, so don't swap them out. For the chimichurri, fresh parsley and oregano from the grocery store's produce section work best, but if you're in a pinch, dried herbs at half the amount will do. The wood chips? Hickory or oak gives that authentic asado smokiness—avoid fruit woods like cherry, which can overpower the meat's natural flavors.

No red wine vinegar? Apple cider vinegar or balsamic vinegar works in a pinch, though the flavor will be slightly different. Running short on fresh herbs? Dried oregano and parsley at one-third the amount will keep your chimichurri vibrant. The wood chips can be soaked in water for 30 minutes before grilling to prevent flare-ups—trust me on this. For the marinade, let the meats soak for at least 4 hours, but overnight is even better if you're planning ahead. The pork shoulder will benefit from a longer marinade time, so don't rush it.

Store leftover meats in airtight containers for up to 4 days in the fridge, though they're best enjoyed fresh off the grill. Chimichurri keeps for 3 days in the fridge, but the herbs will wilt over time—make extra if you're serving it over multiple meals. The wood chips can be reused once, but after that, they lose their smoky punch. For next-level flavor, char the wood chips in a metal bowl over a gas burner for 5 minutes before using on the grill—this intensifies the smoky aroma instantly.

Step-by-step instructions for smoky grilled chicken and pork asado

Transform simple proteins into restaurant-quality asado with bold flavors and perfect char.

In a large bowl, combine the 0.5 cup red wine, 0.25 cup red wine vinegar, 0.5 cup olive oil, 8 minced garlic cloves, 1.5 tbsp salt, 1 tbsp ground black pepper, and 0.25 cup chopped fresh oregano. Mix thoroughly until fully emulsified. This marinade will tenderize and infuse the meats with depth.

In a separate small bowl, toast the 1 tsp cumin seeds in a dry skillet over medium heat for 1 minute until fragrant, then grind them with 0.25 cup chopped fresh parsley and 0.25 cup lemon juice to make the chimichurri. Set aside—this vibrant sauce will elevate every bite.

Pat the 1.5 lb boneless chicken thighs and 2 lb pork shoulder completely dry with paper towels. Place them in a large resealable plastic bag and pour the marinade over, coating them evenly. Seal the bag and refrigerate for at least 4 hours, or overnight for maximum flavor penetration.

I like to turn the bag occasionally during marinating to ensure even contact. The acidity in the wine and vinegar will break down the proteins, while the herbs and spices create an aromatic crust. Never marinate longer than 24 hours—the acid can start to "cook" the meat.

Soak the wood chips in water for 30 minutes to prevent burning, then drain. Set up your smoker for 225°F using the soaked wood chips. I prefer hickory or oak for this asado—they provide that classic smoky backbone without overpowering the meat.

Let the smoker preheat for 15-20 minutes until you see steady, thin blue smoke. The temperature should stabilize before adding the meat. This low-and-slow approach ensures tender pork and juicy chicken without drying them out.

Remove the meats from the marinade (don't drain it) and place them on the smoker grates. Put the chicken thighs skin-side down first—they cook faster and need that direct heat. Add the pork shoulder fat-side up, as it will take significantly longer.

Smoke the chicken for 1 hour to 1 hour 15 minutes until the internal temperature reaches 165°F and the skin is deeply browned with visible char marks. The pork should smoke for 4-5 hours until the internal temperature hits 195-203°F—this is the "stall" point where collagen breaks down for fork-tender results.

Transfer both meats to a cutting board and tent loosely with foil. Let them rest for 15-20 minutes—this crucial step allows juices to redistribute. The chicken should have crispy skin and juicy meat, while the pork should pull apart easily with two forks.

Slice the chicken against the grain into ½-inch thick pieces. Shred the pork shoulder by pulling it apart with two forks. Serve immediately with the chimichurri spooned over the top and the crusty bread on the side for soaking up those smoky juices.

Best sauces and condiments for chicken and pork asado

Classic Chimichurri

This vibrant green sauce is non-negotiable for authentic asado flavor. I blend 0.25 cup chopped parsley, 0.25 cup lemon juice, 1 tsp toasted cumin seeds, 1 tbsp red wine vinegar, 3 minced garlic cloves, and 0.5 cup olive oil until emulsified.

The key is using fresh herbs—dried parsley won't give the same bright, herby punch. 🌿

For extra depth, add 1 tbsp chopped cilantro if you love that citrusy note. Store chimichurri in an airtight container in the fridge for up to 3 days, but make it fresh for the best flavor. Trust me, the difference is noticeable!

Spicy Chimichurri Twist

Want some heat? Add 1-2 tbsp finely chopped red jalapeño or ½ tsp red pepper flakes to the chimichurri base. This version pairs perfectly with the smoky pork, creating a beautiful contrast. I like to serve it on the side so guests can adjust to their spice preference. 🌶️

For a smoky kick, char the cumin seeds in a dry skillet until fragrant, then grind them while still warm. This adds an extra layer of complexity that complements the grilled meats beautifully.

Creamy Chimichurri

Swap out some of the olive oil for 2 tbsp sour cream or Greek yogurt to create a creamy chimichurri. This version works wonderfully with the juicy chicken thighs, adding a cooling contrast to the smoky flavors. I use full-fat sour cream for the best texture and richness. 🥄

For a tangier version, add 1 tbsp more lemon juice and reduce the olive oil by 1 tablespoon. This keeps the sauce light enough to drizzle without overwhelming the meat.

Sweet and Tangy Salsa Criolla

This bright, tomato-based salsa cuts through the richness of the grilled meats beautifully.

I blend 1 cup diced tomatoes, ½ cup red onion, ¼ cup chopped parsley, 2 tbsp red wine vinegar, 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper.

Let it sit for 30 minutes before serving to let the flavors meld. 🍅

For extra depth, add 1 minced garlic clove or ½ tsp smoked paprika. This salsa pairs perfectly with both the chicken and pork, adding a refreshing contrast to the smoky flavors.

Garlic Aioli

No asado is complete without a creamy garlic dip. I whip together ½ cup mayonnaise, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tsp Dijon mustard, and salt to taste.

This rich, garlicky sauce is perfect for dipping crusty bread or topping the meats. 🧄

For a lighter version, substitute half the mayo with Greek yogurt. This keeps the sauce rich but less heavy, balancing the smoky, fatty flavors of the grilled meats.

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