Grilled Chorizo Recipe

Bring chorizo to room temperature

Remove the chorizo from the refrigerator 20–30 minutes before grilling so it warms slightly. This helps it cook evenly and reduces the chance of splitting.

Preheat grill

Preheat a grill to medium-high heat (about 400–450°F / 200–230°C). If using a gas grill, turn burners to medium-high. If using charcoal, let coals become evenly grey and hot.

Lightly oil and season chorizo

Pat the chorizo dry with paper towels. Brush all sides lightly with the olive oil. Sprinkle the smoked paprika, garlic powder, black pepper and kosher salt evenly over the sausage, rolling it so the seasoning coats all sides. If you like extra heat, sprinkle the crushed red pepper flakes.

Grill whole chorizo links

Place the chorizo directly on the preheated grill over medium-high heat. Grill for 3–5 minutes per side, turning with tongs every 3–4 minutes so the links develop even char marks. Total cooking time for 1 lb of links should be 12–16 minutes depending on thickness. Rotate and move to cooler part of grill if excessive flare-ups occur.

Check doneness and rest

Check internal temperature with an instant-read thermometer inserted into the thickest part (avoid touching bone if present). The safe internal temperature for pork chorizo is 160°F / 71°C. Once reached, remove from grill and let rest on a cutting board for 5 minutes to allow juices to redistribute.

Slice or serve whole

If serving sliced: using a sharp knife, slice the rested chorizo into 1/2-inch rounds on the bias. If serving whole, leave links intact. Reserve any juices on the cutting board to spoon over slices or into tortillas.

Warm the tortillas: while the chorizo rests, warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and place on the grill for 2–3 minutes.

Assemble and garnish: place sliced or whole chorizo on tortillas, top with chopped cilantro and pickled onions. Squeeze lime wedges over the top to taste.

Alternative serving suggestion: use grilled chorizo as a protein for bowls — serve over rice with beans, avocado, salsa, and a drizzle of crema.