15 Irresistible South American BBQ Recipes for Serious Grill Lovers

There’s BBQ… and then there’s South American BBQ. If you’ve ever stood next to a grill while a slow fire crackles beneath thick cuts of meat, you already understand the magic.

Across South America, grilling isn’t just cooking – it’s ritual, tradition, and a little bit of friendly competition between whoever claims to be the best at the grill.

As a pitmaster, I’ll tell you something that surprises people: South American BBQ is beautifully simple. No sugar-loaded sauces, no complicated rubs. Often it’s just great meat, salt, fire, and patience.

That’s it.

From Argentine asado gatherings that last all afternoon to Brazilian churrasco where skewers keep coming until you surrender, these grilling traditions deliver bold flavor and serious grill satisfaction.

If you love cooking over live fire, here are 15 irresistible South American BBQ recipes that deserve a permanent spot in your grilling rotation.

1. Argentine Asado (Traditional Argentine BBQ)

If South American BBQ had a king, it would be Argentine Asado.

Asado isn’t just one dish – it’s a whole grilling experience. Families gather around the parrilla (grill), meats cook slowly over wood or charcoal, and nobody rushes the process.

Typical cuts include:

• Beef ribs
• Sausages
• Flank steak
• Short ribs

The seasoning philosophy is simple: coarse salt and fire.

That’s right – no complicated rubs.

Once cooked, everything gets served with chimichurri, a bright sauce made from parsley, garlic, olive oil, and vinegar. The first time you try it with smoky beef ribs, you’ll understand why Argentinians take their grilling so seriously.

Recipe card

Ingredients

• 2–3 lbs beef ribs or short ribs
• Coarse salt
• Chimichurri sauce

Instructions

1. Preheat your grill for medium indirect heat using charcoal.
2. Season ribs generously with coarse salt.
3. Place ribs bone-side down and cook slowly for 1.5–2 hours.
4. Flip occasionally until the meat develops a deep smoky crust.
5. Slice and serve with chimichurri.

Pitmaster tip: In true South American BBQ style, let the fire do the work – low and slow beats rushing it.

2. Brazilian Picanha Steak

If you ask Brazilian grill masters what the best steak for South American BBQ is, many will say picanha.

Picanha is a top sirloin cap with a thick fat layer, and that fat is pure grilling gold. As it cooks, it slowly renders and bastes the meat.

Traditionally the steak is:

• Cut into thick slices
• Folded into a C-shape
• Skewered
• Grilled over charcoal

The seasoning? Rock salt. That’s it.

When sliced, you get juicy beef with crispy fat edges that taste like they were kissed by the fire gods.

Recipe card

Ingredients

• 2 lb picanha steak
• Coarse salt

Instructions

1. Slice the picanha into thick steaks with the fat cap intact.
2. Fold into a C-shape and skewer if grilling churrasco-style.
3. Season heavily with salt.
4. Grill over high heat for 4–5 minutes per side.
5. Rest, slice thin, and serve.

Flavor note: The fat cap renders into the meat, making this one of the juiciest cuts in South American BBQ.

3. Peruvian Anticuchos

Let’s talk street food – because South American BBQ thrives on the streets just as much as it does in backyards.

Anticuchos are grilled skewers famous throughout Peru. Traditionally they’re made with beef heart, marinated in:

• Aji panca chili
• Garlic
• Vinegar
• Cumin

Now before you panic about the beef heart part, hear me out: when marinated and grilled correctly, it becomes tender, smoky, and unbelievably flavorful.

I once watched a street vendor in Lima grill these over a tiny charcoal pit while flipping skewers with the speed of a Vegas card dealer. The smell alone could make a vegetarian reconsider life choices.

Recipe card

Ingredients

• 1 lb beef heart (or steak), cubed
• 2 tbsp aji panca paste
• 3 garlic cloves
• 2 tbsp vinegar
• 1 tsp cumin
• Salt and pepper

Instructions

1. Mix marinade ingredients.
2. Marinate meat for 4 hours or overnight.
3. Thread onto skewers.
4. Grill over high heat for 3–4 minutes per side.
5. Serve hot with potatoes or corn.

Street-food secret: Brush skewers with marinade while grilling for extra flavor.

4. Colombian Churrasco Steak

Colombian churrasco is proof that simple grilling wins every time.

This dish features a thin steak grilled quickly over high heat, then sliced and served with chimichurri or garlic sauce.

The magic lies in:

• A hot grill
• Quick cooking
• Letting the beef flavor shine

Done right, the steak gets a smoky crust and juicy center, which is basically the holy grail for any grill lover.

Recipe card

Ingredients

• 1 lb flank or skirt steak
• Salt and pepper
• Chimichurri sauce

Instructions

1. Season steak generously with salt and pepper.
2. Grill over high heat for about 3–5 minutes per side.
3. Rest for 5 minutes.
4. Slice thin against the grain.
5. Drizzle with chimichurri.

Key point: The goal is a smoky crust with a juicy center.

5. Brazilian Frango Churrasco (Grilled Chicken)

Beef might dominate South American BBQ, but grilled chicken churrasco deserves serious respect.

The chicken marinates in a punchy mix of:

• Garlic
• Lime
• Olive oil
• Paprika
• Herbs 

After soaking up all that flavor, the chicken hits the grill and develops crispy skin and juicy meat.

Pro tip from a pitmaster: grill it over medium heat and resist the urge to flip constantly. Let the fire do its thing.

Recipe card

Ingredients

• 2 lbs chicken thighs or drumsticks
• 4 garlic cloves
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper

Instructions

1. Blend marinade ingredients and coat the chicken.
2. Marinate 2–4 hours.
3. Grill over medium heat for 25–30 minutes, turning occasionally.
4. Cook until skin is crispy and internal temperature hits 165°F.

Grill tip: Chicken loves steady heat, not flare-ups.

6. Argentine Choripán

Choripán is the ultimate BBQ sandwich.

The name literally combines:

• Chorizo
• Pan (bread)

You grill the sausage until smoky and slightly charred, tuck it inside crusty bread, and top it with chimichurri.

That’s it.

But when the juices from the sausage soak into the bread and mix with that garlicky herb sauce, something magical happens. It’s messy, smoky, and wildly addictive.

Fair warning: one choripán usually turns into three.

Recipe card

Ingredients

• 4 chorizo sausages
• 4 crusty rolls
• Chimichurri sauce

Instructions

1. Grill sausages over medium heat for 15 minutes, turning often.
2. Toast bread lightly on the grill.
3. Slice sausages lengthwise.
4. Place in bread and top with chimichurri.

Quick truth: This might be the best BBQ sandwich on Earth.

7. Chilean Costillas a la Parrilla (Grilled Pork Ribs)

These Chilean pork ribs highlight one of the biggest lessons in South American BBQ:

Great meat doesn’t need a sugar bath.

Instead of sticky sauces, these ribs are seasoned simply with:

• Salt
• Garlic
• Pepper

Then grilled slowly until tender and smoky.

The result is pork ribs where you actually taste the meat – not just the sauce.

Recipe card

Ingredients

• 2 lbs pork ribs
• 2 garlic cloves
• Salt and pepper
• Olive oil

Instructions

1. Rub ribs with olive oil, garlic, salt, and pepper.
2. Grill over medium-low heat for 1.5 hours.
3. Turn occasionally until tender and smoky.

South American BBQ style: No sugary sauces – let the pork shine.

8. Uruguayan Asado de Tira

Uruguay takes grilling just as seriously as Argentina, and asado de tira is one of their signature cuts.

This dish features cross-cut beef ribs, sliced across the bone so each strip contains small bone segments.

Why does that matter?

Because it creates more surface area for caramelization and smoky flavor.

When grilled slowly over charcoal, these ribs become deeply beefy, crispy-edged, and completely irresistible.

Recipe card

Ingredients

• 2 lbs cross-cut beef short ribs
• Coarse salt

Instructions

1. Preheat grill for medium heat.
2. Season ribs generously with salt.
3. Grill for 30–40 minutes, turning occasionally.
4. Cook until meat is browned and tender.

Flavor highlight: The bone adds incredible beefy richness.

9. Peruvian Pollo a la Brasa

If you ever visit Peru, pollo a la brasa restaurants are everywhere.

This famous chicken is marinated in a bold spice mixture including:

• Garlic
• Soy sauce
• Cumin
• Black pepper

Then it’s roasted over fire until the skin turns dark, crispy, and insanely flavorful.

The first bite usually produces a reaction that sounds something like:

“Why doesn’t all chicken taste like this?”

Recipe card

Ingredients

• 1 whole chicken
• 4 garlic cloves
•  2 tbsp soy sauce
• 1 tbsp cumin
• 1 tsp paprika
• 2 tbsp olive oil

Instructions

1. Blend marinade ingredients.
2. Coat chicken and marinate overnight.
3. Grill using indirect heat for 60–75 minutes.
4. Finish over direct heat for crispy skin.

Result: Juicy meat with smoky, spiced skin.

10. Brazilian Linguiça Sausage

Every good South American BBQ spread includes sausages sizzling over the fire.

Linguiça is a Brazilian sausage loaded with:

• Garlic
• Paprika
• Pork
• Spices

When grilled, the casing snaps open and releases juicy, smoky flavor bombs.

Pitmaster tip: serve them sliced with farofa (toasted cassava flour) or hot sauce.

Recipe card

Ingredients

• 1 lb linguiça sausage links

Instructions

1. Preheat grill to medium heat.
2. Grill sausages for 12–15 minutes, turning often.
3. Slice into pieces and serve.

Serving idea: Pair with farofa or grilled peppers.

11. Argentine Provoleta (Grilled Provolone Cheese)

Yes, you read that correctly.

Grilled cheese – but not the sandwich kind.

Provoleta is a thick round of provolone cheese placed directly on the grill in a skillet.

As it cooks:

• The outside becomes crispy
• The inside melts into creamy perfection 

Top it with oregano and chili flakes, and suddenly you’re dipping bread into molten cheese like royalty.

Recipe card

Ingredients

• 1 thick slice provolone cheese
• 1 tsp oregano
• Chili flakes
• Olive oil

Instructions

1. Heat a small cast iron skillet on the grill.
2. Add cheese and cook 3–5 minutes until bubbling.
3. Sprinkle oregano and chili flakes.
4. Serve with grilled bread. 

Warning: This disappears fast at BBQ parties.

12. Paraguayan Costilla a la Estaca

This is one of the most dramatic styles of South American BBQ.

Instead of laying ribs flat on a grill, the meat is mounted vertically on a metal cross near the fire.

The ribs cook slowly for hours as smoke drifts upward.

The result?

Tender meat with deep smoky flavor and crispy edges.

Watching it cook is half the fun – it looks like something out of a cowboy movie.

Recipe card

Ingredients

• 3 lbs beef ribs
• Coarse salt

Instructions

1. Season ribs with salt.
2. Secure ribs vertically on a grill rack near the fire.
3. Cook slowly for 3–4 hours.
4. Rotate occasionally for even cooking.

Signature move: Slow smoke from a wood fire.

13. Bolivian Chicken Anticuchos

Bolivia puts its own twist on anticuchos using marinated chicken skewers.

The marinade usually includes:

• Chili peppers
• Garlic
• Vinegar
• Spices

Grilled over charcoal, the chicken develops a smoky crust and juicy interior.

These skewers are perfect party food, because people can grab them straight from the grill.

Recipe card

Ingredients

• 1 lb chicken breast, cubed
• 2 tbsp chili paste
• 3 garlic cloves
• 2 tbsp vinegar
• Salt and pepper

Instructions

1. Mix marinade and coat chicken.
2. Marinate 2 hours.
3. Skewer chicken pieces.
4. Grill 4–5 minutes per side.

Perfect for: Backyard parties and quick grilling.

14. Brazilian Espetinho

If Brazilian street food had a mascot, it would be espetinho.

These are simple grilled skewers loaded with:

• Beef
• Chicken
• Sausage

They’re grilled quickly and served with sauces or farofa.

And here’s the truth from someone who grills a lot: food on sticks just tastes better.

Maybe it’s the extra char from the grill.

Maybe it’s the primal joy of eating meat like a caveman.

Either way, espetinho never disappoints.

Recipe card

Ingredients

• 1 lb beef or chicken, cubed
• Salt and pepper
• Wooden skewers

Instructions

1. Season meat simply.
2. Thread onto skewers.
3. Grill over high heat for 8–10 minutes, turning occasionally.
4. Serve hot with hot sauce.

Street-food wisdom: Meat on sticks just tastes better.

15. Argentine Matambre a la Parrilla

Matambre is a thin flank steak grilled until smoky and tender.

Sometimes it’s stuffed with vegetables, herbs, and eggs before cooking.

The name “matambre” loosely translates to “hunger killer”, which feels accurate after one bite.

When grilled over charcoal and sliced thin, it delivers big beef flavor with crispy edges – exactly what great South American BBQ should do.

Recipe card

Ingredients

• 1.5 lb flank steak
• 3 garlic cloves
• 2 tbsp olive oil
• Salt and pepper

Instructions

1. Rub steak with garlic, oil, salt, and pepper.
2. Grill over medium-high heat for 6–8 minutes per side.
3. Rest and slice thin.

Final touch: Serve with chimichurri for classic South American BBQ flavor.

Tips for Hosting Your Own South American BBQ

If you want to recreate authentic South American BBQ at home, remember these pitmaster rules.

1. Keep the seasoning simple

Salt, garlic, and herbs often beat complicated spice rubs.

2. Use charcoal or wood whenever possible

Live fire gives meat the signature smoky flavor that defines South American grilling.

3. Cook slower than you think

Patience creates better bark, better texture, and better flavor.

4. Serve chimichurri with everything

Seriously – this sauce makes almost any grilled meat better.

5. Make it social

South American BBQ isn’t rushed.

People gather, talk, drink, and eat as the food slowly comes off the grill.

Final Thoughts

What makes South American BBQ so special isn’t just the food – it’s the philosophy behind it.

It celebrates:

• Great meat
• Live fire
• Simple seasoning
• Good company

There’s no rush, no shortcuts, and definitely no microwaves involved.

Whether you’re grilling picanha, ribs, sausages, or smoky skewers, these recipes bring the spirit of South American BBQ culture straight to your backyard.

And if you’re anything like most grill lovers, trying these dishes will lead to one inevitable realization:

Your grill is about to get used a lot more often.

Featured image credit: @laparrillabbq_