Simple Way to Yakitori - Grilled Chicken Skewers Recipe

Chorizo And Chicken Skewers

The dish consists of skewered chicken pieces seasoned with japanese.

Recipe Summary Chorizo And Chicken Skewers

At some point this summer, you'll get tired of grilled chicken. No matter the marinade or the delivery system, you will simply reach your limit, and that's when you need to reach for the chorizo. Impale a few slices of this famously delicious Spanish sausage in between your chunks of chicken. As it grills it will splatter its spicy, smokey fat all over its much blander skewer-mate, and once again you and grilled chicken will be good buddies.

Ingredients | Yakitori - Grilled Chicken Skewers Recipe

2 skinless, boneless chicken breasts, cut into 20 pieces

8 ounces Spanish chorizo, cut into 1/2 inch pieces

1 tablespoon olive oil

1 tablespoon sherry vinegar

2 teaspoons chopped fresh oregano

1 pinch cayenne pepper, or to taste

salt and ground black pepper to taste

1 red onion, cut into 1-inch squares

1 red bell pepper, cut into 1-inch squares

4 (12-inch) bamboo or metal skewers

Directions

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.

Info | Yakitori - Grilled Chicken Skewers Recipe

prep: 10 mins cook: 10 mins additional: 15 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Chorizo And Chicken Skewers

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,

Images of Yakitori - Grilled Chicken Skewers Recipe

Yakitori - Grilled Chicken Skewers Recipe - For better stability, thread the chicken and scallions on two parallel skewers instead of just one, or use flat skewers.