BBQ Chicken and Chorizo with Chimichurri
BBQ Chicken and Chorizo with Chimichurri
Enjoy this BBQ chicken dish by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Barbecuing
  • Cooking Time 60 minutes
  • Yield 4 servings
  • 1 tbs. olive oil
  • 2 chorizo sausages
  • 4 chicken legs, skin on
  • 4 chicken thighs, bone in skin on
  • 1 lime
  • Salt and pepper
  • Chimichurri:
  • ¼ bunch coriander including stalks
  • ¼ bunch parsley, leaves picked
  • 1 teaspoon ground cumin
  • ½ teaspoon sweet smoked paprika
  • ½ green chilli
  • 1 French shallot
  • 1 clove garlic
  • 1 teaspoon of fresh lime juice
  • 1 tbs. red wine vinegar
  • 250 millilitres olive oil
  1. For the Chimichurri place all of the ingredients into a blender and blitz until a smooth.
  2. Bring the chicken out of the fridge 30 minutes before cooking and drizzle with oil and season with salt and pepper. Heat a barbeque to medium heat. Place the chicken pieces, skin side down on the grill and cook for 15-20 minutes turning every 4-5 minutes until golden brown and crispy all over. Grill the chorizo on each side for 1 to 2 minutes.
  1. Once the chicken is cooked, place in a tray and baste each piece with some of the Chimichurri. Rest for 5 minutes and then baste again with a little more.
  2. Serve chicken on a large platter with remaining sauce on the side and fresh.

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