Chicken and chorizo espetada

Name: Chicken and chorizo espetada
Cook time: 30 min
Yield: 4
Cuisine: Portuguese
Ingredients: 1 garlic clove; 1 long red chilli; 1 tbsp red wine vinegar; 3 lemons; ¼ cup extra virgin olive oil; 2 tsp smoked paprika; 1 tsp caster sugar; 600g chicken thighs; 1 cup long-grain rice; 2 dried chorizo sausages; 2 roma tomatoes, chopped; 230g (½ cup) mayonnaise; ¼ cup coriander leaves, to serve

Portuguese-inspired chicken and chorizo skewers star in this dish, which is served with lemon-tomato rice and peri-peri aioli.

Jessica Brook

October 20, 2025

A brush with peri-peri sauce adds punch to these chicken and chorizo skewers. James Moffatt

easyTime:< 30 minsServes:4

Add a Portuguese flair with grilled chicken and chorizo skewers, marinated in fiery peri-peri. Served atop fragrant lemon-tomato rice and accompanied by a creamy peri-peri aioli, this dish offers a bold mix of herbaceous brightness and rich, spicy heat.

Ingredients

1 garlic clove
1 long red chilli
1 tbsp red wine vinegar
3 lemons
¼ cup extra virgin olive oil
2 tsp smoked paprika
1 tsp caster sugar
600g chicken thighs
1 cup long-grain rice
2 dried chorizo sausages
2 roma tomatoes, chopped
230g (½ cup) mayonnaise
¼ cup coriander leaves, to serve

Method

Step 1
To make the peri-peri sauce, combine the garlic, chilli, vinegar, lemon juice, 2 tablespoons of the olive oil, paprika, and sugar in a small food processor. Process until a smooth paste forms. Season with salt and pepper to taste.
Step 2
Cut the chicken into 3cm dice and the chorizo into 6mm slices. Place them in a bowl, add the peri-peri sauce (reserving 1 tablespoon), and toss until well coated. Thread the mixture onto 8 metal skewers, alternating between chicken and chorizo, and set aside to marinate for 30 minutes.
Step 3
To make the lemon-tomato rice, finely grate the rind and juice 1 lemon. In a deep, heavy-based pan, heat the remaining oil over medium heat. Add the rice and cook for a minute, stirring it well.
Step 4
Stir in 625ml (2½ cups) of water. Bring to a simmer, then cover the pan with a tight-fitting lid. Reduce the heat to low and cook for 12 minutes. Remove the pan from the heat, and let the rice steam, covered, for 4 minutes. Add the lemon rind, juice and tomato to the rice and fluff with a fork.
Step 5
While the rice is cooking, preheat the oven grill to high and line a large oven tray with foil. Place the skewers on the tray and slide them under the grill. Cook the skewers for 12-14 minutes, or until charred and cooked through, turning halfway through.
Step 6
Mix the remaining peri-peri sauce with the mayonnaise. Serve the skewers with peri-peri aioli, the lemon-tomato rice, coriander leaves and the remaining lemon, cut into wedges.