BBQ Chicken & Chorizo Skewers

The combination of chicken and chorizo is always a beautiful flavour combination. You can grill these delicious skewers on the BBQ, but when the weather is not working your way you can always put them under a grill.

Course Main Course

Cuisine Spanish

Keyword BBQ, Chicken, Kebab, Skewer, Smoked

Prep Time 30

Cook Time 15

Servings Servings

Calories 574

Author Spooning & Forking Couple

Equipment

Ingredients

2 Chicken Thigh cut in chunks
100 g Cooking Chorizo cut in chunks
2 Red Onions cut in quarters
1 Red Pepper cut in chunks
2 tbsp Olive Oil extra virgin
Pepper
Salt

Instructions

Prepare the BBQ and Skewers

Start by preheating your BBQ to 200°C (392°F) to ensure a hot, even cook. If you’re using bamboo skewers, soak them in a bowl of water for at least 30 minutes before assembling your skewers. This prevents them from burning on the grill and keeps them from splintering.

Prep the Ingredients

While the BBQ heats up, prepare your ingredients. Cut the chicken thighs, chorizo, red pepper, and red onion into evenly sized chunks—this ensures they cook at the same rate. Place everything in a large mixing bowl.
Drizzle 2 tablespoons of extra virgin olive oil over the ingredients, tossing to make sure everything is well coated. Season generously with salt and freshly ground black pepper. For even more depth of flavour, you can add a sprinkle of smoked paprika, garlic powder, or a dash of lemon juice. Let the mixture sit for 10–15 minutes to allow the flavours to meld.

Assemble the Skewers

Thread the chicken, chorizo, peppers, and onions onto the skewers, alternating ingredients for a colourful and well-balanced mix. Make sure each skewer has a roughly equal amount of meat and vegetables so they cook evenly.

Grill the Skewers

Place the chicken and chorizo skewers on the BBQ over direct heat. Grill for 15 minutes, turning every 3 to 4 minutes to ensure an even cook. The chorizo will release its smoky oils, infusing the chicken with incredible flavour.
Before serving, always check that the chicken is fully cooked. The safest way is to use a meat thermometer—chicken should reach an internal temperature of 75°C (167°F). If you don’t have a thermometer, cut into a piece to ensure it’s white all the way through with no pink inside.

Serve and Enjoy

Remove the skewers from the grill and let them rest for a couple of minutes before serving. Enjoy them hot off the BBQ with grilled corn, a fresh salad, garlic and herb potatoes, or warm pita bread with tzatziki.
Whether you're making these chicken and chorizo skewers on the BBQ, in the oven, or on a grill pan, this recipe is packed with flavour and guaranteed to impress!

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