GRILLED CHICKEN AND CHORIZO WITH SPANISH-STYLE MARINADE
The star ingredient in this intensely flavored marinade is pimenton, smoked Spanish paprika. Look for it in specialty food stores or order from The Spanish Table (206-682-2827 or tablespan.com); regular paprika will not give you the same flavor. Dark meat chicken is the best for grilling, but if you prefer breasts, cook them for 10 minutes less. Serve chicken and sausages with Paella Rice Salad and grilled bread slices rubbed with a garlic clove and a cut tomato.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a measuring cup, whisk together vinegar, garlic, salt, oregano, pimenton, and pepper to taste. Add olive oil and whisk until blended. Place chicken in a large re-sealable plastic bag and pour in the vinegar mixture. Seal bag, then shake gently to coat chicken with marinade. Let chicken marinate at room temperature for 2 hours or refrigerate overnight.
- Prepare a fire in a barbecue and let coals burn down until covered with gray ash. Remove chicken from bag with tongs, shaking off excess marinade, and place skin-sides down on grill. Cook, turning as needed, until skin is crispy and meat near bone is no longer pink (cut with a knife to test), about 35 minutes. During last 10 minutes of barbecuing, add chorizo to grill and cook, turning until skin crackles and sausages are hot throughout, about 10 minutes. Cut sausages into portions to serve if necessary.
- Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes).
- Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve.
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Paul Wolfert
[email protected]I'm definitely making this recipe again.
Aarti Magar
[email protected]This recipe is a great way to use up leftover chicken and chorizo.
Nwabugwu Anamele
[email protected]I'm not a fan of chorizo, so I used a different type of sausage in this recipe. It turned out great!
Unadike Micheal
[email protected]I followed the recipe exactly, but my chicken and chorizo didn't come out as flavorful as I expected.
Robbin Cassino
[email protected]I think this recipe would be better with a different type of marinade.
Nina Luedke
[email protected]I found the marinade to be a bit too salty.
Hasif Rahman
[email protected]The chicken and chorizo were a bit dry for my taste, but the marinade was delicious.
Richard Allen
[email protected]This dish is perfect for a summer barbecue.
SecondHoovy
[email protected]I loved how simple this recipe was to follow. Even as a beginner cook, I was able to make this dish and it came out great.
Mubiru Eric
[email protected]The marinade made all the difference in this dish. The chicken and chorizo were so flavorful and juicy.
Matthew Misner jr
[email protected]Easy and delicious recipe!
carol baker
[email protected]I followed the recipe exactly and the results were amazing. The chicken and chorizo were tender and flavorful, and the marinade made them taste even better. I will definitely be making this dish again.
Nil sha Noyon
[email protected]This recipe is a keeper! The chicken and chorizo were cooked to perfection and the marinade gave them both a delicious flavor. I highly recommend this recipe.
Mb Karim
[email protected]I've tried this recipe and it turned out great! The chicken and chorizo were both juicy and flavorful, and the marinade really added a nice touch. I served it with some roasted vegetables and it was a hit with my family.