Grilled Chicken And Chorizo With Spanish-Style Marinade
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sherry Wine Vinegar1 tsp
Kosher Salt1 tbsp
Oregano (dried)1 cup
Olive Oil3 cups
Water1.5 cups
Arborio Rice1 tbsp
Dijon Mustard1 cup
Extra-Virgin Olive OilDirections:
1
In a measuring cup, whisk together vinegar, garlic, salt, oregano, pimenton, and pepper to taste
2
Add olive oil and whisk until blended
3
Place chicken in a large re-sealable plastic bag and pour in the vinegar mixture
4
Seal bag, then shake gently to coat chicken with marinade
5
Let chicken marinate at room temperature for 2 hours or refrigerate overnight
6
Prepare a fire in a barbecue and let coals burn down until covered with gray ash
7
Remove chicken from bag with tongs, shaking off excess marinade, and place skin-sides down on grill
8
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
9
During last 10 minutes of barbecuing, add chorizo to grill and cook, turning until skin crackles and sausages are hot throughout, about 10 minutes
10
Cut sausages into portions to serve if necessary
11
Bring the water and salt to boil in a medium saucepan
12
When water is boiling, stir in pinch saffron
13
Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes)
14
Meanwhile, in a large bowl, blend vinegar and mustard with a fork
15
Pour in olive oil in a thin stream, whisking with fork to emulsify
16
Stir in the peas, bell peppers, parsley, and oregano
17
When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients
18
Let rice cool to room temperature and serve
19
Or refrigerate up to 1 day, then serve