Grilled Chicken And Chorizo With Spanish Style Marinade Recipes

Steps:

• Place the potatoes in a pot and cover them with water. Place the pot over high heat and bring to a boil. Cook them for about 12 minutes, or until they are fork tender. Once they are cooked, drain the potatoes and return them to the pot, then put them over medium heat for about 1 minute to dry them out. turn the heat off and add the chives, butter, half of the parsley, salt, pepper and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
• While the potatoes are cooking, preheat a large skillet over med-high heat with 2 T of the olive oil. Season the chicken with the salt, pepper, thyme and paprika. Add the chicken to the skillet and cook for 5 to 6 minutes per side, or until it is cooked through. Remove the chicken to a plate and cover it with aluminum foil to keep them warm. Return the skillet to the cooktop over med-high heat. Add the remaining 2 T of olive oil and the chorizo and cook, stirring frequently, for about 2 to 3 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
• Turn the heat up to high and add the mushrooms to the same skillet. Spread them out in an even layer and resist the urge to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir and continue to cook them for 2 minutes more. Then add the onions, garlic and reserved chorizo and season with salt and pepper. Continue to cook, stirring occasionally, for about 3 minutes more, or until the onions start to look tender. Add the sherry and cook for 1 more minute. Then add the chicken stock and bring to a boil. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
• To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spubs alongside.

Steps:

• Heat a nonstick skillet or stove-top grill pan, add the chorizo slices or chunks, and sauté gently on all sides until the juices run and the edges are slightly crisp. Set aside.
• Mix the vinaigrette ingredients together in a small bowl or pitcher. Use some of the mixture to brush the zucchini halves, then add them to the still-hot pan and cook for 5 minutes on each side or until hot and golden.
• Put the chicken into a large salad bowl and add the lettuce leaves and olives. Drizzle over the remaining vinaigrette, then add the chorizo and its juices, and the cilantro or parsley. Toss well, then serve immediately with garlic bread, toasted ciabatta, or warmed focaccia.

Steps:

• Quarter or half the chicken thighs and mix with olive oil, crushed garlic cloves, oregano, paprika, lemon juice
• Leave to marinate for 30mins or longer
• Slice the chorizo and fry in a wok until the oils start running
• Add the onion and chicken and fry over a high heat
• Add sliced chilli and reduce heat for 5 minutes before serving

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.
• Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
• Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

Steps:

• Put the potatoes in a saucepot, cover them with water, and place the pot over high heat to bring them to a boil. Cook them for about 12 minutes, or until they are fork tender. Once cooked, drain the potatoes and return them to the pot, then place them over medium heat for about 1 minute to dry them out a bit. Turn the heat off and add the chives, butter, half of the parsley, salt, pepper, and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
• While the potatoes are cooking, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Season the chicken with salt, pepper, the thyme, and the paprika. Add the chicken to the skillet and cook it on each side for 5 to 6 minutes, or until it is cooked through. Remove the chicken from the skillet to a plate and cover it loosely with foil to keep it warm. Return the skillet to the cooktop over medium-high heat. Add the remaining 2 tablespoons of EVOO and the chorizo and cook, stirring it frequently, for about 2 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
• Turn the heat up to high and add the mushrooms to the skillet. Spread them out in an even layer and resist the temptation to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir, and continue to cook them for 2 minutes more, then add the onions, garlic, and reserved chorizo and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the sherry and cook for 1 minute more, then add the chicken stock and bring it up to a bubble. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
• To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spuds alongside.
• Tidbit
• Sherry is a great thing to have on hand in the wine rack. You can use it in Marsalas, dressings, soups, or any chicken dish. One of my favorite appetizers is mushrooms cooked in garlic, butter, and sherry.

Steps:

• To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
• Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
• Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
• Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.