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Grilled Chicken and Chorizo with Spanish-Style Marinade Recipe

Grilled Chicken and Chorizo with Spanish-Style Marinade Recipe

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Grilled Chicken and Chorizo with Spanish-Style Marinade

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Ingredients:

Serving

1/4 cup sherry wine vinegar
2 garlic cloves, pressed
1 tbsp kosher salt
2 tsp dried oregano
1/2 tsp pimenton
freshly ground pepper
1/4 cup olive oil
4 chicken thighs
4 chicken legs
1 lb spanish-style chorizo sausages
paella rice salad, recipe follows
3 cups water
1 tsp kosher salt
large pinch saffron threads
1 1/2 cups arborio rice
1/2 cup sherry wine vinegar
1 tbsp dijon mustard
1/2 cup extra-virgin olive oil
1 cup fresh or frozen peas, cooked and cooled
2 red bell peppers, diced
1/2 cup packed fresh italian parsley leaves, chopped
1 tbsp dried oregano

Directions:

In a measuring cup, whisk together vinegar, garlic, salt, oregano, pimenton, and pepper to taste. Add olive oil and whisk until blended. Place chicken in a large re-sealable plastic bag and pour in the vinegar mixture. Seal bag, then shake gently to coat chicken with marinade. Let chicken marinate at room temperature for 2 hours or refrigerate overnight.
Prepare a fire in a barbecue and let coals burn down until covered with gray ash. Remove chicken from bag with tongs, shaking off excess marinade, and place skin-sides down on grill. 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. During last 10 minutes of barbecuing, add chorizo to grill and cook, turning until skin crackles and sausages are hot throughout, about 10 minutes. Cut sausages into portions to serve if necessary.
Paella Rice Salad:
Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes).
Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1288.6 Kcal (5395 kJ)
Calories from fat	640.63 Kcal
		% Daily Value*
Total Fat	71.18g	110%
Cholesterol	250.41mg	83%
Sodium	2635.35mg	110%
Potassium	1003.97mg	21%
Total Carbs	87.24g	29%
Sugars	7.4g	30%
Dietary Fiber	8.52g	34%
Protein	65.48g	131%
Vitamin C	73.9mg	123%
Vitamin A	1.5mg	49%
Iron	29.1mg	161%
Calcium	102.4mg	10%

Amount Per 100 g
Calories	144.12 Kcal (603 kJ)
Calories from fat	71.65 Kcal
		% Daily Value*
Total Fat	7.96g	110%
Cholesterol	28.01mg	83%
Sodium	294.75mg	110%
Potassium	112.29mg	21%
Total Carbs	9.76g	29%
Sugars	0.83g	30%
Dietary Fiber	0.95g	34%
Protein	7.32g	131%
Vitamin C	8.3mg	123%
Vitamin A	0.2mg	49%
Iron	3.3mg	161%
Calcium	11.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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