Portuguese Mixed Grill
- The Rainbow Team
- Apr 7, 2015
- 1 min read
Ingredients
0.25 c. red wine vinegar
1 tsp. salt
0.50 tsp. coarsely ground black pepper
3 tbsp. olive oil
2 tbsp. chopped fresh oregano leaves
8 large skinless chicken thighs
3 medium red onions
0.75 lb. fully cooked chorizo-sausage links
0.67 c. assorted olives such as Kalamata, cracked green, Picholine (optional)
Oregano sprig
Directions
In large bowl, combine vinegar, salt, pepper, 2 tablespoons olive oil, and 1 tablespoon chopped oregano; add chicken thighs, tossing to coat. Refrigerate 30 minutes to marinate.
Meanwhile, cut each red onion into 6 wedges; thread onto 3 metal skewers.
Place red-onion skewers on grill over medium heat; brush with 1 tablespoon olive oil. Cook 5 minutes. Place chicken thighs on grill with onions; cook about 20 minutes longer, turning onions and chicken once until onions are browned and tender and juices run clear when chicken thighs are pierced with tip of knife.
About 10 minutes before onions and chicken are done, add chorizo pieces to grill and cook, turning chorizo occasionally, until lightly browned and heated through.
To serve, place red-onion skewers on platter with chicken and chorizo. Sprinkle with remaining chopped oregano. Serve with olives. Garnish with oregano.
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