Entree: Argentina – Argentine Asado Belt – Chivito al Asador (Whole young goat roasted on an open Argentine grill in asado style)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs

Additional 15 min

Total 4 hrs 5 min

Ingredients

- 1 whole young goat (kid), approx. 6–8 lb (2.7–3.6 kg)
- 2 tbsp (30 ml) coarse kosher salt
- 1/4 cup (60 ml) olive oil
- 6 garlic cloves, crushed
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (6 g) fresh oregano, chopped (or 2 tsp / 10 ml dried)
- 1 tsp (5 ml) freshly ground black pepper
- 2 bay leaves, lightly crushed
- 1/2 cup (120 ml) dry red wine for basting (optional)
- Lump charcoal or well-seasoned hardwood logs
- 1 cup (240 ml) chopped fresh parsley for chimichurri
- 1/2 cup (120 ml) extra-virgin olive oil for chimichurri
- 3 tbsp (45 ml) red wine vinegar for chimichurri
- 3 garlic cloves for chimichurri, minced
- 2 tsp (10 ml) dried oregano for chimichurri
- 1/2 tsp (2.5 ml) crushed red pepper flakes for chimichurri
- Salt and freshly ground black pepper for chimichurri to taste

Instructions

1. Prepare the goat by rinsing and patting dry. Butterfly (spatchcock) along the backbone so the carcass opens flat, or halve lengthwise for easier placement on the asador. Score the thicker parts of the meat.
2. In a bowl combine olive oil, crushed garlic, lemon juice, oregano, 2 tbsp (30 ml) coarse salt and 1 tsp (5 ml) black pepper. Rub the mixture all over the goat, inside and out. Cover and refrigerate 2–8 hours to marinate.
3. Make chimichurri: in a bowl combine chopped parsley, 1/2 cup (120 ml) olive oil, 3 tbsp (45 ml) red wine vinegar, minced garlic, 2 tsp (10 ml) dried oregano, crushed red pepper, and salt and pepper to taste. Let stand at least 30 minutes for flavors to meld.
4. Build a medium-low bed of coals using lump charcoal or hardwood logs and let burn down to glowing embers. Arrange grill grate or asador frame about 12–18 in (30–45 cm) above coals so the heat is moderate for slow roasting.
5. Place the goat skin-side up on the grill or attach to the asador cross; if using a spit or frame, secure evenly. Roast slowly, turning or adjusting position as needed, for 2–3 hours until the meat is deeply browned and an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Maintain steady embers and keep the meat away from direct high flames.
6. During the last hour baste occasionally with red wine and any reserved marinade to keep the meat moist and to build a glossy crust. If sections are cooking faster, move them to a cooler side of the grill.
7. When done, remove from heat and let rest 15–20 minutes. Carve into portions and serve with chimichurri alongside crusty bread, roasted potatoes, or simple grilled vegetables.