BBQ Chicken and Chorizo with Chimichurri

Cook time 1 hr
Servings 4-6


1 tbs. olive oil
2 chorizo sausages
4 chicken legs, skin on
4 chicken thighs, bone in skin on
1 lime
Salt and pepper

¼ bunch coriander including stalks
¼ bunch parsley, leaves picked
1 tsp. ground cumin
½ tsp. sweet smoked paprika
½ green chilli
1 French shallot
1 clove garlic
1 tsp. of fresh lime juice
1 tbs. red wine vinegar
250ml olive oil

BBQ Chicken and Chorizo with Chimichurri


For the Chimichurri place all of the ingredients into a blender and blitz until a smooth.

Bring the chicken out of the fridge 30 minutes before cooking and drizzle with oil and season with salt and pepper. Heat a barbeque to medium heat. Place the chicken pieces, skin side down on the grill and cook for 15-20 minutes turning every 4-5 minutes until golden brown and crispy all over. Grill the chorizo on each side for 1 to 2 minutes.

Once the chicken is cooked, place in a tray and baste each piece with some of the Chimichurri. Rest for 5 minutes and then baste again with a little more.

Serve chicken on a large platter with remaining sauce on the side and fresh.