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Argentinian barbecued chicken with mint relish


  • The day before serving, whisk the paprika, dried oregano, cumin and allspice with 8 crushed garlic cloves, the lemon juice and oil in a large bowl until well combined.
  • Cut out the backbone of the chicken and remove any excess fat. Turn it over and flatten with your hand.
  • Then put the chicken in the marinade, toss well, cover and refrigerate overnight, tossing now and again.
  • When ready, skewer the chicken crossways and cook on a preheated BBQ or ridged grill, brushing with the marinade only for the first 10 mins.
  • To make the relish, combine 3 finely chopped garlic cloves with a splash of oil and the remaining ingredients. Taste for seasonings.
  • Spoon the relish over the chicken and serve with a simple salad on the side.


  • 1 heaped tbsp smoked (or plain) paprika
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 2 pinches allspice
  • 11 garlic cloves
  • juice of 2 lemons
  • 4-6 tbsp olive oil
  • 1 large whole chicken
  • 1 punnet cherry tomatoes, quartered
  • 3 small red chillies, finely chopped
  • 4 spring (green) onions, finely chopped
  • ½ red onion, finely chopped
  • 3 heaped tbsp chopped fresh mint
  • a splash of red wine vinegar
  • 1 heaped tspn Dijon mustard
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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