This chorizo chicken recipe works just as well on the barbecue as it does cooked indoors. Check our tips on how to do both.
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Ingredients
- 8 thin slices chorizo
- 8 chicken thighs with skin
- 2 x 410g cans chickpeas, drained and rinsed
- About 280g jar roasted mixed peppers in oil
- 50g wild rocket
- 1 tbsp lemon juice, plus lemon wedges to serve
- Handful chopped fresh parsley
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Method
- Preheat the barbecue. Place a chorizo slice under the skin of each chicken thigh, then season all over. Cook, covered, on the hot barbecue for 25-30 minutes, turning halfway, or until lightly charred and the juices run clear when the meat is pierced with a sharp knife.
- Meanwhile, tip the chickpeas into a large bowl. Drain the peppers (reserve the oil) and roughly chop. Add to the chickpeas with the rocket.
- In a small bowl, mix 4 tablespoons of the reserved oil with the lemon juice, then season to taste. Pour over the chickpeas, add the parsley and toss everything together.
- Serve 2 chorizo chicken thighs per person, with the chickpea and rocket salad and some lemon wedges to squeeze over.
Nutrition
- 671kcals Calories
- 36.8g (6.6g saturated) Fat
- 46.1g Protein
- 41.2g (12.5g sugar) Carbs
- 2.2g Salt
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