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This chicken and pork asado recipe transforms your backyard into an Argentinian grill masterpiece, where smoky wood fires and bold marinades create melt-in-your-mouth skewers.
The secret lies in a tangy, herb-infused marinade that tenderizes the meat while building layers of flavor—think garlic, oregano, and a touch of vinegar that cuts through the richness.
I’ve perfected this technique over years of weekend grilling, ensuring the chicken stays juicy and the pork develops a caramelized crust that’s impossible to resist.
What sets this asado apart is the two-zone fire method, where you sear the skewers over direct heat before moving them to indirect heat to finish cooking. This creates that signature smoky depth without drying out the meat, while the chimichurri sauce—fresh, bright, and herby—adds a vibrant contrast.
The result? Skewers so tender they fall apart with the slightest pull, infused with wood-fired aroma and a perfect balance of tangy, savory, and smoky notes.
The beauty of this recipe is its versatility—it’s as impressive for a summer barbecue as it is for a casual family dinner.
Serve the skewers with grilled vegetables, crusty bread, and a side of chimichurri for dipping, and you’ve got a meal that feels like a restaurant experience without the fuss. The marinade works ahead of time, so you can focus on the grill and the company while the flavors develop.
Whether you’re grilling for a crowd or treating yourself to a weekend feast, this asado delivers restaurant-quality results with minimal effort. The key is patience—let the meat rest after grilling, and the juices will redistribute for that perfect bite. Ready to master the art of the asado? Let’s get started.
Ingredients for chicken and pork asado
Smoky, tangy, and packed with herbaceous depth—these ingredients bring Argentinian asado magic to your grill.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1.5-inch cubes |
| Pork Tenderloin 🐖 | 1 ½ lb | Cut into 1.5-inch cubes |
| Garlic Cloves 🧄 | 8 cloves | Minced for marinade |
| Fresh Oregano 🌿 | ¼ cup | Chopped, stems removed |
| Red Wine Vinegar 🍷 | ½ cup | Bold, dry variety |
| Olive Oil 🫒 | ½ cup | Extra-virgin for richness |
| Ground Cumin 🌶️ | 1 tbsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Fresh Parsley 🌿 | ¼ cup | Chopped for chimichurri |
| Red Wine 🍷 | ½ cup | For chimichurri, dry variety |
| Wooden Skewers 🪵 | 12 whole | Soaked in water 30 mins |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat |
The meat selection is non-negotiable for authentic asado flavor. Chicken thighs stay juicy on the grill, while pork tenderloin delivers that signature caramelized crust. If you can't find tenderloin, pork loin works too—just trim excess fat. For the best results, grab these from the butcher counter at Whole Foods or your local market. Look for bright red meat with good marbling—it's worth the extra minute to check. The skewers? Soak them in water for at least 30 minutes before using to prevent burning, and if they're not pre-soaked, give them a quick rinse before soaking.
No red wine vinegar? White wine vinegar or apple cider vinegar will work in a pinch, though the flavor will be slightly different. Fresh oregano is ideal, but dried oregano at half the amount gets you close. For the chimichurri, Trader Joe's carries great pre-chopped parsley if you're short on time, and their Malbec is perfect for the wine component. Want to skip the cayenne? A pinch of red pepper flakes does the trick. The marinade can be prepped a day ahead—it actually tastes better after the flavors meld. And if you're grilling for a crowd, double the marinade and keep it in a sealed container in the fridge.
Marinated meat keeps up to 24 hours in the fridge, but for best texture, grill within 12 hours. Chimichurri stays fresh for 3-4 days in an airtight container with a thin layer of olive oil on top. Freeze portions if you won't use it all. The skewers? Store them in a ziplock bag with a damp paper towel to keep them moist. And here's a pro tip: Rest the meat for 10 minutes after grilling—it makes all the difference in keeping those juices locked in.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I don’t want to wash a million dishes—just toss the chicken thighs and pork tenderloin on a sheet pan with minced garlic, oregano, and vinegar, then roast. The juices pool together, so you get two perfectly seasoned proteins with zero extra effort.
- Garlic-Oregano Bomb: That combo of raw garlic cloves (yes, you leave them whole!) and fresh oregano? It’s like a flavor grenade—explodes with every bite. The vinegar cuts through the richness, leaving you with something that tastes like it simmered all day, even though it’s ready in 40 minutes.
- Weeknight to Potluck: I make this when I’m too tired for fussing and when I’m hosting people who impress easily. The leftovers reheat like a dream (my kids’ favorite for school lunches), and it’s fancy enough to bring to a picnic—just pack it in a foil tray. No one will guess it’s this simple.
- Budget Meal, Big Payoff: Pork tenderloin and chicken thighs are my go-to affordable proteins, and this recipe stretches them further than anything else. The vinegar keeps costs down, and the flavors are so rich, you’ll forget you’re not eating steak. Honestly, it’s my secret for feeding a crowd without breaking the bank.
Step-by-step instructions for smoky grilled skewers with tangy marinade
Here's how to transform simple cuts of meat into restaurant-quality asado skewers with bold flavors.
Marinate the Meats for Maximum Flavor
In a large bowl, combine the 0.5 cup red wine vinegar, 0.5 cup olive oil, 8 cloves minced garlic, 1 tbsp toasted ground cumin, 1 tbsp smoked paprika, 1.5 tsp kosher salt, 1 tsp freshly cracked ground black pepper, and 0.25 tsp cayenne pepper. Whisk vigorously until the mixture emulsifies into a smooth marinade.
Add the 1.5 lb boneless chicken thighs and 1.5 lb pork tenderloin, both cut into 1.5-inch cubes. Toss everything together until every piece of meat is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This long marinating time ensures deep flavor penetration and tender meat. The acidity from the vinegar will break down the proteins while the spices create a flavorful crust.
Prepare the Skewers and Chimichurri
While the meats marinate, prepare the chimichurri by combining 0.25 cup chopped fresh parsley, 0.5 cup red wine, 0.25 cup freshly squeezed lemon juice, and a pinch of kosher salt in a food processor. Pulse until finely chopped but not pureed—you want texture. Let it sit for 15 minutes to allow the flavors to meld.
Soak the 12 wooden skewers in water for 30 minutes to prevent burning during grilling. After marinating, thread the meat onto the skewers, alternating between chicken and pork cubes. Don't overcrowd the skewers—leave about ½ inch between pieces to ensure even cooking. Keep the marinated meat cold until ready to grill.
Grill to Perfect Doneness
Preheat your grill to medium-high heat (around 375-400°F). Clean the grates thoroughly to prevent sticking. Once hot, place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the meats reach an internal temperature of 160°F for pork and 170°F for chicken. You'll know they're ready when the edges are deeply browned and the meat releases easily from the skewers.
For best results, I like to grill the chicken and pork separately for more precise doneness control. If using a charcoal grill, maintain a two-zone fire—place the skewers on the hotter side for searing, then move them to the cooler side to finish cooking gently. Avoid pressing down on the meat with a spatula, as this can cause juices to escape.
Serve With Chimichurri and Fresh Herbs
Transfer the grilled skewers to a serving platter and drizzle generously with the chimichurri sauce. The bright acidity of the chimichurri cuts through the richness of the grilled meats beautifully. Garnish with additional 0.25 cup chopped fresh oregano and 0.25 cup chopped fresh parsley for a vibrant finish.
Serve immediately while the meat is still sizzling hot. The combination of smoky grilled meats and the tangy chimichurri creates a perfect balance of flavors. For an extra touch, offer warm crusty bread on the side to soak up any remaining chimichurri sauce. The skewers should be juicy on the inside with a perfect char on the outside, making every bite unforgettable.
Pro Tips For Making Chicken And Pork Asado
- Sear Pork First: That pork tenderloin cooks faster than chicken, so hit it with high heat for 3-4 minutes per side before adding the chicken. I learned this the hard way—skipping this step means your pork ends up dry while the chicken’s still raw.
- Chop Oregano Coarse: Don’t mince that oregano into oblivion—tear it roughly between your fingers for texture. Fresh oregano loses its punch when over-chopped, and you actually want those little green specks in your asado sauce.
- Vinegar Last Minute: Add the red wine vinegar in the final 2 minutes of cooking, not at the start. It’ll mellow out and brighten the flavors instead of turning your meat into a sad, sour mess.
- Pat Dry, Then Salt: Wipe those chicken thighs and pork tenderloin bone-dry with paper towels before seasoning—wet meat steams instead of sears. Salt them 45 minutes ahead too; it penetrates deeper and makes the crust crispier. (Yes, even if you’re impatient like me.)
Perfect pairings for this recipe
Classic Argentinian Sides
No asado is complete without grilled provoleta—thick slices of provolone cheese grilled until bubbly and golden. I love pairing it with the skewers because its salty, melty goodness contrasts beautifully with the smoky marinade.
For extra authenticity, grab Argentinian provolone from your local specialty cheese shop or even a well-stocked grocery store like Whole Foods. 🧀
Serve the skewers with grilled asparagus or bell peppers—toss them in olive oil, salt, and a pinch of smoked paprika before grilling. The charred vegetables add freshness and balance the richness of the meat.
For a heartier option, include grilled crusty bread (like focaccia) to soak up any leftover chimichurri.
Drink Pairings
A crisp Argentinian Malbec is the perfect wine companion—its bold fruit flavors and smooth tannins complement the smoky, spicy notes of the skewers. I recommend chilling it slightly for a refreshing contrast.
If you prefer beer, a light lager like Quilmes or Amstel Light keeps the palate clean without overpowering the dish. 🍷
For a non-alcoholic option, serve hibiscus iced tea—its tart, floral notes cut through the richness. Mix 1 cup dried hibiscus flowers with 4 cups hot water, steep for 10 minutes, then chill. Sweeten lightly with honey if desired.
Sauce Variations
Swap the chimichurri for pebre—a spicier, oil-based sauce made with red peppers, garlic, and vinegar. It’s a great alternative if you want more heat. For a creamy option, mix ½ cup Greek yogurt with 1 tbsp lemon juice, 1 tsp cumin, and a pinch of salt.
Drizzle it over the skewers for a cooling contrast. 🌶️
For a smoky twist, blend 2 tbsp smoked paprika with ¼ cup olive oil and a splash of red wine vinegar. This sauce adds depth without overpowering the grilled flavors.
Extra Toppings
Finish the skewers with quick-pickled red onions—thinly slice 1 red onion, soak in ½ cup vinegar, 1 tbsp sugar, and a pinch of salt for 30 minutes.
The bright acidity adds a refreshing crunch. For a creamy touch, sprinkle with crumbled feta or queso fresco right before serving. 🧅
Fresh cilantro or mint leaves add a bright, herbal note that cuts through the smokiness. Tuck a few leaves between the skewers or scatter them on the platter for a pop of color.
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs for this recipe?
Chicken thighs are ideal because they stay juicy on the grill, but you can use boneless, skinless chicken breasts if needed. Just marinate them for at least 6 hours (preferably overnight) and grill over medium heat rather than high to prevent drying out. Cut breasts into smaller pieces (1-inch cubes) for even cooking.
What's the best wood to use for authentic asado flavor?
For that classic smoky depth, use hardwoods like oak, pecan, or quebracho (if available). Avoid softwoods like pine—they burn too quickly and can make the meat bitter. Soak wood chunks in water for 30 minutes before grilling to prevent flare-ups. A mix of half oak and half pecan gives perfect balance.
How do I adjust the recipe for a gas grill instead of charcoal?
Gas grills work great—just preheat to medium-high heat (400°F) and create a two-zone fire by turning off one burner. Sear skewers over the hot zone, then move to the cooler side to finish cooking. For extra smokiness, place a wood chip tray filled with soaked oak or hickory chips on the grill. Monitor closely to avoid burning.
What's the best way to keep the skewers from falling apart?
Use metal or soaked wooden skewers (soaked for 30+ minutes) and thread meat pieces snugly but not too tightly. For extra stability, brush the outside of each skewer with egg white before threading the meat—it acts as a natural glue when grilled. Avoid overcrowding pieces to prevent sticking.
Can I make this recipe ahead of time?
Marinate the meat up to 24 hours ahead for maximum flavor, but grill within 12 hours of marinating for best texture. Chimichurri can be made 3 days ahead—store it in an airtight container with a thin layer of olive oil on top. Reheat grilled skewers in a 200°F oven for 10 minutes before serving to maintain juiciness.