If you don’t have a barbecue with a lid (known as a kettle barbecue and ideal for bone-in meats and large joints), then cook the chicken in an oven preheated to 200°C/fan180°C/gas 6 for 20 minutes, turning halfway. Finish on the barbecue for 5-10 minutes, until cooked through and charred.
Chicken salad recipes · Spanish recipes
Chorizo chicken with chickpea and rocket salad
This chicken recipe works just as well on the barbecue as it does cooked indoors.
Serves4
Hands-on10 min
Oven30 min
DifficultyEasy
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
| Calories | 671kcals |
|---|---|
| Fat | 36.8g (6.6g saturated) |
| Protein | 46.1g |
| Carbohydrates | 41.2g (12.5g sugar) |
Quick wins, tips & make ahead
To cook indoors: Cook the chicken in the oven (see tip) then finish in a griddle or frying pan, in batches, for 5-10 minutes, until cooked through.
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