Portuguese Mixed Grill
Instructions:
This dish, with its vinegar marinade and use of chorizo sausage, is a good example of typical Portuguese cooking. The Portuguese use vinegar marinades to tenderize tough cuts of meat and poultry. Our chicken rarely needs tenderizing, but we like the zesty flavor. 1â„4 cup red wine vinegar 2 tablespoons olive oil 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon salt 1â„2 teaspoon coarsely ground black pepper 8 medium bone-in skinless chicken thighs (13â„4 pounds), fat removed 3 medium red onions, each cut into 6 wedges 3 long metal skewers 12 ounces fully cooked chorizo sausage links, each cut crosswise in half 2â„3 cup assorted olives such as Kalamata, cracked green, and picholine
Makes 6 main-dish servings. Prep: 30 minutes plus marinating Grill: 25 minutes
- Prepare outdoor grill for direct grilling over medium heat.
- In bowl, combine vinegar, 1 tablespoon oil, 1 tablespoon oregano, salt, and pepper. Add chicken, turning to coat. Cover and refrigerate 30 minutes to marinate, no longer.
- Thread onion wedges onto each metal skewer. Place onion skewers on grill; brush with remaining 1 tablespoon oil and grill 5 minutes.
- Place chicken on grill and cook, turning onions and chicken once, until onions are tender and juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes longer.
- About 10 minutes before onions and chicken are done, place chorizo pieces on grill and cook, turning occasionally, until lightly browned and heated through.
- To serve, remove onion wedges from skewers and arrange on warm platter with chicken and chorizo. Scatter olives on top and sprinkle with remaining 1 tablespoon oregano.