Butterflied Chicken with Pineapple on an Argentine BBQ Grill – Easy Guide

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Butterflied Chicken & Grilled Pineapple on an Argentine BBQ Grill

In this step-by-step cook, we’re grilling butterflied chicken marinated in a zesty pineapple mix, using a two-zone setup on a Flaming Coals Argentine BBQ grill. The end result? Tender chicken, crispy skin, and sweet grilled pineapple to finish it off.

Whether you’re new to Argentinian barbecue or just want to show off what your Argentine Parrilla grill can really do, this is a recipe worth firing up for.

What You’ll Need

  • A Flaming Coals argentine BBQ grill (with height adjustability for temp control)
  • 3 Minced garlic cloves
  • 12ml BBQ sauce
  • Fresh pineapple (sliced thick)
  • Charcoal (lump or briquettes will do)
  • 1 whole chicken (butterflied)
  • 1 can of  Pineapple juice
  • 80ml Soy sauce
  • 5g minced Ginger

Check out our Flaming Coals Parrilla Grills


Butterflying the Chicken & Making the Marinade

Butterflying the chicken helps it cook quicker and more evenly—plus it looks the part on the grill.

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For the marinade, mix together:

  • 1 Can of pineapple juice
  • 80ml Soy sauce
  • 5g minced Ginger
  • 3 Minced garlic cloves
  • 12ml BBQ sauce

Let the chicken soak in that mix for at least 40 minutes. If you’ve got more time, even better.

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Set Up Your Argentine Barbecue Grill – Two-Zone Style

To get that perfect cook, set your grill up with two heat zones:

Hot side: Direct heat for searing and crisping the skin.
Cool side: Indirect heat for cooking the chicken through without burning it.

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That’s the beauty of a proper Argentine BBQ grill—you can adjust and control things with ease.
 

Grill the Chicken Like a Pro

 

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Start by placing the chicken skin-side up on the cool side of the grill. Use a meat thermometer to keep an eye on the internal temp. Once it hits around 46°C (don’t worry, we’re not done yet), flip the chicken over and move it to the hot zone to finish.

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This is where the magic happens—crispy skin without drying out the meat.

 

Don’t Forget the Pineapple

While the chicken rests, chuck some thick pineapple slices straight onto the grill. A bit of char brings out the sweetness and gives it that classic Argentinian BBQ touch.

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Slice up the rested chicken, serve it with grilled pineapple, and you’re done. Simple, tasty, and impressive enough to brag about.

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Why Use a Flaming Coals Argentine Grill for This?

  • Adjustable height for heat control
  • V-shaped grills that channel fat away (less flare-ups, more flavour)
  • Built tough for regular backyard use

This is exactly the kind of cook that shows off what an Argentinian Parrilla BBQ grill is made for—controlled heat, solid design, and proper charcoal flavour.

 

by: Gerardo Reis