Recipe by Chef John
"At some point this summer, you'll get tired of grilled chicken. No matter the marinade or the delivery system, you will simply reach your limit, and that's when you need to reach for the chorizo. Impale a few slices of this famously delicious Spanish sausage in between your chunks of chicken. As it grills it will splatter its spicy, smokey fat all over its much blander skewer-mate, and once again you and grilled chicken will be good buddies."
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skinless, boneless chicken breasts, cut into 20 pieces
chorizo sausage, cut into 16 pieces
chopped fresh oregano
cayenne pepper, or to taste
salt and ground black pepper to taste
red onion, cut into 1-inch squares
red bell pepper, cut into 1-inch squares
(12-inch) bamboo or metal skewers
These are terrific as-is! I think next time, I'll go total caveman and thread some thick cut bacon on them too. Total party food!
Great flavor! The only things did differently was added fresh minced garlic to the marinate. Another great summer grilling recipe!
These were really easy and really delicious! Easily customizable and no need to measure out the marinade - just dump a bit of oil and vinegar and seasonings onto the meat. We cooked them on a grill pan on the stove and it still worked out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Chorizo and Chicken Skewers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 239
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