Grilled Spanish Chicken Recipe
White bean, house made turkey chorizo, tomato, red onion, green olives, peppers, sherry
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Ingredients
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Grilled Chicken
House-made Turkey Chorizo
White Bean & Vegetable Salad
To Finish & Serve
Method
Grilled Chicken
- 1
Marinate the chicken
In a bowl, whisk together 3 tbs olive oil, 2 tbs sherry vinegar, 1 tsp smoked paprika, 1 tsp dried oregano, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- 2
Grill the chicken
Preheat grill to medium-high (about 425°F / 220°C). Remove chicken from marinade and let excess drip off. Grill chicken 4-6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior has good char. Transfer to a resting plate, tent loosely with foil, and rest 5 minutes before slicing into 1/2-inch strips.
House-made Turkey Chorizo
- 3
Heat 1 tbs olive oil in a medium skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant. Add ground turkey and break up with a spoon. Sprinkle in 1.5 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp hot pimentón (if using), 1 tsp sherry vinegar, 3/4 tsp salt and 1/4 tsp black pepper. Cook, stirring and breaking up any lumps, until turkey is cooked through and browned, about 6-8 minutes. Taste and adjust seasoning. Keep warm off heat.
White Bean & Vegetable Salad
- 4
In a large bowl combine rinsed white beans, diced tomato, sliced red onion, diced bell peppers, halved green olives and chopped parsley.
- 5
In a small bowl whisk together 3 tbs extra virgin olive oil, 1.5 tbs sherry vinegar, 1 tbs fresh lemon juice, 3/4 tsp salt and 1/2 tsp black pepper until emulsified.
- 6
Pour the dressing over the bean and vegetable mixture and toss gently to combine. Let the salad sit at room temperature for 10-15 minutes to allow flavors to meld. Taste and adjust salt, pepper or lemon as needed.
To Finish & Serve
- 7
Assemble: On a large serving platter or individual plates, spread a bed of the white bean & vegetable salad. Spoon warm turkey chorizo evenly over the beans.
- 8
Top with sliced grilled chicken arranged over the chorizo. Drizzle 1 tbs extra virgin olive oil over the chicken and sprinkle with 1/4 tsp red pepper flakes if using.
- 9
Serve with lemon wedges alongside for squeezing. The dish can be served warm or at room temperature.