Make this chicken and chorizo skewer recipe instead of your typical grilled chicken this summer — impale a few slices of this famously delicious Spanish sausage in between chunks of chicken. As it grills, it will splatter its spicy, smoky fat all over its much blander skewer-mate, and once again, you and grilled chicken will be good buddies.
Ingredients
- 2 skinless, boneless chicken breasts, cut into 20 pieces
- 8 ounces Spanish chorizo, cut into ½-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- 2 teaspoons chopped fresh oregano
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 1 red onion, cut into 1-inch squares
- 1 red bell pepper, cut into 1-inch squares
- 4 (12-inch) bamboo or metal skewers
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place chicken and chorizo in a large bowl. Add olive oil, sherry vinegar, oregano, cayenne pepper, salt, and black pepper; stir until chicken and chorizo are completely coated.
Thread chicken, chorizo, red onion, and bell pepper evenly onto 4 skewers, making sure that each piece chicken touches 1 piece chorizo. Place threaded skewers on a plate, cover with plastic wrap, and refrigerate until cold, 15 to 30 minutes.
Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.
Nutrition Facts
| Calories372 | |
|---|---|
| Total Fat 27g | |
| Saturated Fat 9g | |
| Cholesterol 82mg | |
| Sodium 770mg | |
| Total Carbohydrate 6g | |
| Dietary Fiber 1g | |
| Total Sugars 2g | |
| Protein 26g | |
| Vitamin C 41mg | |
| Calcium 22mg | |
| Iron 2mg | |
| Potassium 433mg | |
