Argentineans often cut chicken for grilling in a funny shape that reminds me of a leaping frog. Cut in this fashion, the breast and legs cook fairly evenly. This is my favorite way of grilling or broiling chicken for lunch or for a family barbecue. My seasoning is a mixture of my cumin-allspice-scented Cuban adobo and typical Argentinean flavorings like ají molido (mildly hot ground pepper), oregano, and fresh lemon. Once you experience how moist and flavorful every part of the chicken is after grilling or broiling, you will be hooked.
A great accompaniment for this dish is my Yuca Fingers with Cilantro Sauce.
This recipe is featured in Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla, which is being published by W.W. Norton & Company, Inc. in October 2012.
