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Chicken & Chorizo Skewers Recipe

Name: Slug & Lettuce - Wolverhamptons CHICKEN & CHORIZO SKEWERS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lbs boneless skinless chicken thighs (or breast), cut into 1-inch cubes; 3 tbs extra-virgin olive oil; 2 tbs balsamic vinegar; 1 tsp smoked paprika; 2 cloves garlic, minced (about 2 cloves); 1 tsp dried oregano; 1 tsp honey; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 8 oz Spanish or Mexican chorizo (cured/semi-cured), cut into 1/2-inch slices; 1 red bell pepper, cut into 1-inch pieces; 1 red onion, cut into 1-inch pieces (about 1 small); 12 cherry tomatoes; 1 cups balsamic vinegar (for glaze); 1 tbs brown sugar; 1 tsp butter (optional, for gloss); 2 tbs fresh parsley, chopped (for garnish); 2 each lemon wedges (optional, to serve); 8 each wooden skewers (soaked 30 minutes) or metal skewers; 1 tbs cooking oil spray (or extra olive oil for grill)

Inspired by Slug & Lettuce - Wolverhampton

Time1h

Serves4

With balsamic glaze.

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Ingredients

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Marinade & Chicken

1 lbs boneless skinless chicken thighs (or breast), cut into 1-inch cubes

3 tbs extra-virgin olive oil

2 tbs Aged balsamic vinegar

1 tsp Smoked paprika

2 cloves garlic, minced (about 2 cloves)

1 tsp Dried oregano

1 tsp Honey

1 tsp kosher salt

1 tsp freshly ground black pepper

Chorizo & Vegetables

8 oz Spanish or Mexican chorizo (cured/semi-cured), cut into 1/2-inch slices

1 red bell pepper, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces (about 1 small)

12 Cherry tomatoes

Balsamic Glaze & Finish

1 cups balsamic vinegar (for glaze)

1 tbs Brown sugar

1 tsp butter (optional, for gloss)

2 tbs Fresh parsley, chopped (for garnish)

2 each lemon wedges (optional, to serve)

Skewers & Equipment

8 each wooden skewers (soaked 30 minutes) or metal skewers

1 tbs cooking oil spray (or extra olive oil for grill)

Method

Marinade & Prep

Make the marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs balsamic vinegar, 1 tsp smoked paprika, minced garlic, 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp honey until combined.

Add the cubed chicken to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.

If using wooden skewers, soak them in water for 30 minutes before assembling to prevent burning.

Assemble Skewers

Preheat grill to medium-high (about 400°F / 200°C) or preheat oven broiler with rack 6 inches from heat if cooking indoors. Lightly oil the grill grate or brush skewers with oil.

Thread skewers in an alternating pattern: a piece of chicken, a slice of chorizo, a piece of red pepper, a cherry tomato (or two small ones), a piece of red onion, then repeat until skewer is filled leaving about 1/2 inch at each end. Aim for 4–5 pieces of chicken and 4–6 pieces of chorizo per skewer depending on size.

Place assembled skewers on a tray and let sit 10 minutes at room temperature while glaze is prepared.

Balsamic Glaze

Reduce glaze

In a small saucepan combine 1 cup balsamic vinegar and 1 tbs brown sugar. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until glaze is reduced by about half and coats the back of a spoon—about 8–12 minutes. Remove from heat and whisk in 1 tsp butter if using. Taste and adjust sweetness or tang by adding up to 1 tsp more sugar or a pinch of salt if desired. Let cool slightly; glaze will thicken as it cools.

Cook Skewers

Place skewers on the preheated grill or under the broiler. Cook for 10–12 minutes total, turning every 2–3 minutes to get even char and to crisp chorizo, until chicken reaches an internal temperature of 165°F (74°C) and chorizo is warmed through and slightly crisp at edges.

In the last 1–2 minutes of cooking, brush the skewers generously with the balsamic glaze, turning once so glaze caramelizes lightly but does not burn. Remove skewers from heat and let rest 2–3 minutes.

Serve

Arrange skewers on a platter. Drizzle any remaining glaze over the skewers, sprinkle with chopped fresh parsley, and serve with lemon wedges on the side for squeezing over if desired.

Serve immediately. Leftover glaze can be stored in an airtight container in the refrigerator for up to 1 week.