This recipe brings the smoky, slow-grilled flavors of Argentine asado to the table in two crowd-pleasing forms: juicy, charred wings and boldly seasoned tacos. It’s a fusion that works because the same spice rub and grilling technique—hot fire, then gentle heat—give you crispy skin on the chicken and a deeply savory filling for the tacos. Perfect for a backyard cookout or a fun weeknight dinner, this dish is all about big flavor with simple, fresh toppings.
Ingredients
- 2 lb (900 g) chicken wings, flats and drumettes separated
- 1 lb (450 g) boneless, skinless chicken thighs
- 2 tbsp (30 ml) olive oil
- 2 tbsp (15 g) smoked paprika
- 1 tbsp (8 g) ground cumin
- 1 tbsp (6 g) dried oregano
- 2 tsp (5 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (2 g) black pepper
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 12 small corn or flour tortillas
- 1 cup (240 ml) chimichurri sauce (store-bought or homemade)
- 1 cup (150 g) diced red onion
- 1 cup (30 g) fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a small bowl, mix together the smoked paprika, cumin, oregano, garlic powder, onion powder, black pepper, salt, and cayenne if using. This is your asado rub.
- Pat the chicken wings and thighs dry with paper towels. Place them in a large bowl, add the olive oil, and toss to coat. Sprinkle the rub over the chicken and massage it in so every piece is evenly covered. Let it sit at room temperature for 15 minutes while you preheat the grill.
- Preheat a gas or charcoal grill to medium-high heat, about 400°F (200°C). If using charcoal, arrange the coals to one side for two-zone cooking.
- Place the wings and thighs on the grill over direct heat. Cook for 5–7 minutes per side, turning once, until they have nice grill marks and some char. Then move them to the cooler side of the grill (or reduce heat to medium-low). Cover and cook for another 20–25 minutes, turning occasionally, until the wings are crispy and the thighs are cooked through. The wings should reach an internal temperature of 165°F (74°C) as the safe minimum per USDA FSIS, and the thighs should also hit 165°F (74°C). Use an instant-read thermometer to check.
- While the chicken cooks, warm the tortillas on the grill or in a dry skillet for about 30 seconds per side. Keep them wrapped in a clean kitchen towel to stay warm.
- Once the chicken is done, transfer it to a cutting board and let it rest for 5 minutes. Then chop the thighs into small bite-sized pieces. You can leave the wings whole or pull the meat off the bone—both work well for tacos.
- To assemble, fill each tortilla with a few pieces of chopped thigh and a wing or two. Top with a spoonful of chimichurri, a sprinkle of red onion and cilantro, and a squeeze of fresh lime juice. Serve immediately.
Tips
- Substitutions: If you don’t have chicken thighs, use all wings or swap in boneless, skinless chicken breasts—just adjust cooking time to about 15–20 minutes total, and check for 165°F (74°C). For a milder rub, reduce or omit the cayenne.
- Make it ahead: The spice rub can be made up to a week in advance and stored in an airtight jar. You can also marinate the chicken in the rub overnight in the fridge for deeper flavor—just pull it out 30 minutes before grilling.
- Common mistake: Don’t move the chicken too much on the grill. Let it sit to get a good sear; flipping too often prevents crispiness. Also, don’t skip the rest time after cooking—it keeps the meat juicy.
- Chimichurri: If making your own, blend parsley, garlic, oregano, red wine vinegar, olive oil, and a pinch of chili flakes. It’s a classic Argentine condiment that brightens the rich chicken.
Serving Suggestions
Serve the wings and tacos family-style with extra chimichurri on the side, a bowl of grilled corn or a simple green salad, and cold drinks. For a more complete meal, add black beans, rice, or a crunchy slaw with lime vinaigrette. The tacos are great on their own for lunch, while the wings make a fantastic appetizer or main with a side of roasted potatoes.
Variations
- Smoky Chipotle: Add 1–2 minced chipotle peppers in adobo to the rub for a smoky, spicy kick.
- Citrus Marinade: Replace the olive oil with a mix of orange juice and lime juice (about 1/4 cup / 60 ml total) for a tangier flavor. Marinate for at least 1 hour.
- Vegetarian Option: Use extra-firm tofu or portobello mushrooms in place of the chicken. Cut into strips, coat with the same rub, and grill until charred—about 8–10 minutes.
- Different Toppings: Try pickled red onions, crumbled cotija cheese, sliced radishes, or a drizzle of crema for a different texture and taste.
Storage and Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days. The wings and thigh meat can be reheated in a 350°F (175°C) oven for 10–15 minutes, or in an air fryer at 370°F (190°C) for 5–7 minutes, until heated through to 165°F (74°C). Avoid microwaving, as it makes the skin soggy. Tortillas are best stored separately and reheated briefly in a dry skillet. The chimichurri can be refrigerated for up to 5 days—just bring it to room temperature before serving.
Frequently Asked Questions
Can I bake these instead of grilling? Yes. Preheat your oven to 425°F (220°C). Place the wings and thighs on a wire rack over a baking sheet and bake for 40–45 minutes, turning once, until crispy and cooked to 165°F (74°C). You can finish under the broiler for 2–3 minutes for extra crispiness.
What is asado seasoning exactly? Traditional Argentine asado often uses just salt and sometimes a simple spice mix. This recipe’s rub is inspired by that but adds smoked paprika and cumin for a more robust flavor that works well with tacos. You can simplify it to just salt and pepper if you prefer a purist approach.
Can I use chicken breast instead of thighs? Absolutely. Boneless, skinless breasts cook faster and can dry out, so keep an eye on them. Grill for about 6–8 minutes per side over medium heat, and check that they reach 165°F (74°C). Let them rest for 5 minutes before chopping.
Do I need to use chimichurri? No, but it’s highly recommended. The bright, herby sauce cuts through the smoky chicken and adds a fresh, tangy element. If you don’t have it, a simple salsa verde or a squeeze of lime and a sprinkle of salt will work too.
How do I get the wings extra crispy? Make sure they are thoroughly dried before adding oil and rub. Grilling over direct heat first creates a sear, then moving to indirect heat allows the fat to render slowly. You can also toss the cooked wings in a little more rub or a splash of lime juice for extra flavor.
Can I prepare this on a stovetop grill pan? Yes, a cast-iron grill pan works well. Heat it over medium-high, cook the chicken in batches to avoid overcrowding, and follow the same internal temperature checks. You may need to add a few minutes of cooking time since the pan doesn’t get as hot as an outdoor grill.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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