Entree: Argentina – Cuyo – Chivito al Asador (Spit-roasted young goat slow-grilled over embers and seasoned simply for asado service)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs

Additional 2 hrs 30 min

Total 3 hrs 15 min

Ingredients

- 1 whole young goat (chivito), butterflied, approx. 8 lb (3.6 kg)
- 3 tbsp (45 ml) coarse kosher salt
- 2 tbsp (30 ml) sweet paprika
- 2 tbsp (30 ml) dried oregano
- 6 cloves garlic, minced (about 1.5 oz / 45 g)
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil, plus extra for basting
- 1 tbsp (15 ml) freshly ground black pepper
- 2 lemons, halved
- 4 cups (1 L) well-charred red-hot embers or hardwood charcoal (not measured as an ingredient for consumption)
Chimichurri:
- 1 cup (packed) fresh flat-leaf parsley, chopped, about 30 g
- 1/4 cup (packed) fresh oregano leaves, chopped, about 10 g
- 4 cloves garlic, minced (about 20 g)
- 1/2 tsp (2.5 ml) red pepper flakes
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 tsp (2.5 ml) coarse salt
- 1/4 tsp (1.25 ml) freshly ground black pepper

Instructions

1. Prepare the meat: pat the butterflied goat dry with paper towels. Rub both sides with coarse salt, paprika, dried oregano, minced garlic, black pepper, and drizzle with 1/2 cup (120 ml) olive oil and the red wine vinegar. Massage the seasonings into the flesh and let rest covered in the refrigerator for 2–6 hours, preferably overnight.
2. Prepare the heat: build a bed of hardwood embers or charcoal so you have a wide, even zone of moderate heat (low-medium, maintaining embers rather than high flames). If using a metal cross (asador) or frame, secure the goat stretched open with the skin side outward about 12–18 in (30–45 cm) from the embers. If using a rotisserie, secure on the spit and set for slow rotation.
3. Roast slowly: cook the goat slowly for about 2.5–3.5 hours, maintaining steady embers and occasional basting with olive oil. Turn every 30–45 minutes if using a frame; rotate continuously on a spit. Monitor doneness: aim for an internal temperature of about 160°F (71°C) in the thickest part and for juices to run clear and meat to be tender.
4. Make chimichurri: while the goat cooks or during its final hour, combine chopped parsley, oregano, minced garlic, red pepper flakes, red wine vinegar, 1/2 cup (120 ml) olive oil, salt, and pepper in a bowl. Mix and let sit at room temperature for at least 20 minutes to meld flavors.
5. Rest and serve: when cooked, remove the goat from the heat and let rest 15 minutes. Carve into portions and serve with lemon halves for squeezing and generous spoonfuls of chimichurri alongside.