Recipes

Chicken & Chorizo Kebabs With Chimichurri

Chicken chorizo kebabs combine juicy grilled chicken, smoky chorizo sausage, and vibrant chimichurri sauce into a bold barbecue recipe packed with smoky and spicy flavor. The chicken stays tender while the chorizo releases rich paprika-infused oils onto the skewers during grilling. Every bite delivers smoky meat, light spice, and fresh herb flavor.

This kebab recipe remains popular because it combines simple ingredients with strong barbecue flavor and fast cooking. Chorizo adds rich smoky depth while the chimichurri sauce brings freshness, garlic, herbs, and tangy vinegar that perfectly balance the grilled meat.

Why chicken chorizo kebabs work perfectly on the grill

The popularity of chicken chorizo kebabs continues to grow because chicken and chorizo cook beautifully together over high heat. The sausage helps flavor the chicken naturally while the grill creates lightly charred edges and smoky barbecue character around the skewers.

Another reason these kebabs work so well is the contrast between smoky richness and fresh herb flavor. The chimichurri sauce cuts through the richness of the chorizo while adding freshness and gentle spice.

Fresh chimichurri adds brightness and spice

The chimichurri sauce gives these chicken chorizo kebabs their signature freshness and bold herb flavor. Parsley, garlic, oregano, smoked paprika, chili, olive oil, and red wine vinegar combine into a vibrant sauce that pairs perfectly with grilled meat.

If you enjoy smoky grilled skewers, you may also like our BBQ Suya Goat Kebabs, another flavorful barbecue skewer recipe packed with bold grilled flavor.

Texture plays an important role in this recipe. The chicken remains juicy while the chorizo becomes slightly crisp around the edges during grilling. The chimichurri sauce also adds fresh contrast against the smoky meat.

Turning the skewers regularly while cooking helps prevent burning and creates even caramelization around both the chicken and sausage pieces. Light brushing with olive oil also helps preserve moisture during grilling.

Perfect kebabs for outdoor grilling and summer parties

These chicken chorizo kebabs work perfectly for summer cookouts, casual outdoor dinners, and barbecue parties because they cook quickly while still delivering deep smoky flavor. The skewers also look colorful and impressive when served on a large platter.

The kebabs pair wonderfully with rice, salads, grilled vegetables, roasted potatoes, flatbreads, or corn on the cob. Extra chimichurri served on the side also adds additional freshness and flavor.

Proper food handling remains important whenever preparing poultry and grilled meat dishes. Chicken should always be cooked fully and handled carefully during preparation and grilling. For additional poultry preparation and grilling safety guidance, visit the FDA.

Ultimately, chicken chorizo kebabs deliver smoky grilled flavor, juicy chicken, spicy sausage, and fresh chimichurri richness in a vibrant recipe perfect for outdoor grilling and summer barbecues.

chicken chorizo kebabs on a rustic wooden table with grilled chicken skewers and chimichurri sauce

Chicken & Chorizo Kebabs With Chimichurri

Juicy grilled chicken and chorizo skewers served with fresh chimichurri sauce.
Couverts4 servings
Preparation 15 minutes
Preparation time:10 minutes
Total time 25 minutes
estimated costs pp $6.75 per person
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Equipment

  • Barbecue grill
  • Bowls
  • Skewers
  • Whisk

Ingredients

Instructions

  • Thread the chicken and chorizo chunks onto skewers.
  • Season lightly with salt and black pepper.
  • Brush the skewers lightly with olive oil.
  • Preheat the barbecue grill over medium-high heat.
  • Place the skewers onto the grill.
  • Cook for about 10 minutes while turning regularly.
  • Prepare the chimichurri sauce by whisking all sauce ingredients together in a bowl.
  • Continue grilling until the chicken is fully cooked and lightly charred.
  • Serve the kebabs hot with chimichurri sauce on the side.

Notes & Wine Advice

Notes

Turn the kebabs regularly during grilling to help prevent burning and create even caramelization.

Serve Tip

Serve these kebabs with rice, grilled vegetables, salads, or warm flatbreads.

Variations

Add bell peppers, red onions, smoked chili flakes, or lime juice for extra smoky flavor and freshness.

Wine Advice

A fruity Tempranillo pairs beautifully with the smoky chorizo and grilled chicken.

Nutrition values

Calories: 410 kcal | koolhydraten: 4 g | Eiwitten: 32 g | Vet: 29 g | Verzadigd vet: 8 g | Natrium: 890 mg | Suiker: 1 g
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Course; Barbecue / Chicken / Grill / Main Course / Poultry
Cuisine; European / Spain
Season: Summer
Diets; High-Protein / Low Carb
Occasions Party

Jerk Chicken Kebabs And Mango Salsa

Jerk Chicken Kebabs And Mango Salsa

The inclusion of a mango salsa with these kebabs helps to take some of the kick out of the spices used in making the Jerk Chicken.
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Ingredients

Jerk Chicken

Mango Salsa

  • 320 g Mango Diced
  • 1 Large Red Pepper Deseeded and Diced
  • Bunch Spring Onions Finely Chopped
  • 1 Red Chili Chopped This Is Optional

Instructions

  • In a bowl place the jerk seasoning, olive oil and lime juice and then mix thoroughly together.
  • A whisk would be best to do this.
  • Then once all these ingredients have been thoroughly combined toss the chunks of chicken in it and place in the refrigerator for at least 20 minutes.
  • However if you really want the meat to absorb as much of the marinade as possible then it is best to leave it in the refrigerator for at least 24 hours.
  • Once the meat has time to marinade you are now ready to start cooking it.
  • But whilst the barbecue is heating up you can now start making the salsa.
  • To do this you simply place all the ingredients mentioned above in a bowl and stir together.
  • Add a little salt and pepper to season then place in the refrigerator until you are ready to serve it with the kebabs.
  • To make the kebabs you need some wooden skewers, which have been left in some water for at least 30 minutes.
  • Remember doing this will prevent them from burning.
  • Now on to each skewer you thread a piece of chicken followed by a piece of the yellow pepper.
  • You should be aiming to put on each of the 8 skewers 3 pieces of meat and 3 pieces of pepper.
  • Once the kebabs have been made and the barbecue is hot enough you can start cooking them.
  • Each side of the kebab should be cooked for around 8 minutes.
  • This will not only ensure that they are cooked through but also helps to create a little charring on them.
  • Once they are cooked place two kebabs on a plate and add some salsa
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Course; Barbecue / Chicken / Poultry

Sticky Chicken Drumsticks

Sticky Chicken Drumsticks

This isn’t only a recipe that kids will enjoy eating so will many adults, especially those with somewhat of a sweet tooth.
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Ingredients

Instructions

  • You need to make 3 slashes into each chicken drumstick as this will then help the meat to absorb quite a bit of the marinade you are about to make.
  • Then place the drumsticks into a shallow dish.
  • To make the marinade you need to place the soy sauce, honey, olive oil, mustard and tomato puree into a bowl and whisk together thoroughly.
  • Once all these ingredients have been combined pour some over the drumsticks before turning them over and pouring the remainder of the marinade over them.
  • Once this has been done you must place them in the refrigerator overnight (remembering to cover them).
  • Whilst the barbecue is heating up ready for you to cook the drumsticks remove them from the refrigerator and allow them to come up to room temperature.
  • When the barbecue is heated up sufficiently you can now place the drumsticks on to the grill.
  • Although there is oil in the marinade don’t forget to brush some over the grill to prevent the chicken drumsticks from sticking to them.
  • It is important that you cook these for around 35 minutes or until the juice inside them starts to run clear.
  • Also it is important to remember to turn them over regularly to prevent the exterior from becoming burnt and also to ensure that they cook right through.
  • Once they are cooked now place them on a clean plate and serve to your waiting guests.
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Course; Barbecue / Chicken / Poultry

Sweet & Spicy Wings With Summer Coleslaw

Sweet & Spicy Wings With Summer Coleslaw

Just like many other recipes in this book this is one that is very quick and easy to make and will certainly help to add a little spice to your barbecue this summer.
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Ingredients

Instructions

  • Start getting the barbecue heated up.
  • Now in to a large bowl place the curry paste and 2 tablespoons of the mango chutney with a little salt and pepper to season, then stir well.
  • Place the chicken wings in the mixture and toss around so that they are all well coated and then leave to marinate for a short while.
  • Now place on to the barbecue griddle making sure that the surface has been lightly oiled first to prevent the chicken sticking to it.
  • Now cook for between 40 and 45 minutes, turning occasionally until all sides are golden brown and the wings are cooked through.
  • The quickest way to determine if the wings have been cooked through is to stick a skewer into the thickest part and when removed do the juices run clear.
  • Finally just before you are about to serve the chicken wings in another bowl place the radishes, cucumber, mint, the rest of the mango chutney and the lemon juice and stir thoroughly.
  • Now place the chicken wings on a clean plate and then beside it place the freshly made coleslaw.
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Course; Barbecue / Chicken / Poultry

Chicken Tikka Skewers

Chicken Tikka Skewers

As well as being a quick and easy dish to prepare for your barbecue this summer, this particular recipe is also low in calories.
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Ingredients

  • 4 Skinless Boneless Chicken Breasts Cut Into Cubes
  • 150 gram Low Fat Natural Yogurt
  • 2 Tablespoon Hot Curry Paste
  • 250 gram Cherry Tomatoes
  • 4 Wholemeal Chapattis
  • ½ Cucumber Cut In Half Lengthways Deseeded and then Sliced
  • 1 Red Onion Thinly Sliced
  • Handful Coriander Leaves Chopped
  • Juice 1 Lemon
  • 50 gram Lamb’s Lettuce or Pea Shoots

Instructions

  • Place the wooden skewers (8 in all) in some water in a bowl to soak.
  • After doing this you need to place the yogurt and curry paste in a bowl and mix together then to this you add the cubes of chicken.
  • Make sure that you stir the chicken into the mixture well to ensure all pieces are coated.
  • Now cover the top of the bowl and place in the refrigerator to marinate for an hour or so.
  • Next in another bowl place the cucumber, red onion, coriander and lemon and toss them altogether.
  • Again place this bowl in the refrigerator (covered over) and leave there until you are ready to serve the chicken.
  • Whilst the barbecue is heated up now you need to start preparing the skewers.
  • You must make sure that you shake off any excess marinade before then threading the pieces of chicken on to the skewers.
  • After threading on a piece of chicken now thread on a cherry tomato and do this until all skewers have been used.
  • Once the Chicken Tikka skewers are ready and the barbecue has heated up you are now ready to start cooking.
  • You should keep the skewers on the barbecue for between 15 and 20 minutes, making sure that you turn them regularly so that they get cooked through and become a nice brown color.
  • When it comes to serving the skewers place them to one side on a clean plate to rest for a few minutes whilst you prepare the salad.
  • Into the salad before serving mix the lettuce and pea shoots and divide this equally between four plates and on top of which you then place two of the skewers.
  • Serve them with chapattis that have been warmed through on the barbecue.
  • The best way to warm the chapattis on the barbecue is to wrap them in some aluminum foil.
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Course; Barbecue

Spatchcock Barbecue Chicken

Spatchcock Barbecue Chicken

It is best if you get your butcher to cut the chicken up for doing this recipe.
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Ingredients

Instructions

  • Whilst the barbecue is heating up in a bowl mix together the oil, garlic, paprika, lemon zest, salt and pepper.
  • Once all these ingredients have been mixed together you brush it all over the skin of the chicken before then placing it covered in the fridge for 30 minutes to allow it to marinate.
  • When it comes to cooking the chicken on the barbecue you should cook it initially for 5 minutes on each side in the middle of the barbecue.
  • Then move over to the side so that the heat cooking it is much gentler.
  • It is important whilst the chicken is cooking that you turn it regularly and baste in between each turn with either beer or water.
  • The best way of determining when the chicken is cooked through is to pierce between the thigh and breast bone with a sharp knife.
  • When you do the flesh should feel firm and should look white.
  • You should be cooking each side of the chicken for between 20 and 30 minutes.
  • Plus place something over the top, as the steam produced will help the chicken to cook through.
  • Once the chicken has cooked you now need to remove it from the heat and leave it to rest.
  • Make sure that you cover it with foil and leave it to rest for around 10 to 15 minutes.
  • Once this time has passed cut it up into pieces and drizzle some lemon juice, oil, salt, pepper and paprika over them.
  • Then serve on a fresh plate with the lemon quarters.
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Course; Barbecue / Chicken / Poultry

Maple Barbecued Chicken from Samantha Michaels

Maple Barbecued Chicken from Samantha Michaels

You will find that the sweet flavor of the maple helps to really make this dish stand out and may have guests at your barbecue asking for seconds. To obtain the best results possible use a good quality syrup. Of course if you want to give this recipe a little kick then add some hot chili sauce as well.
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Ingredients

Instructions

  • Whilst the barbecue is heating up in a saucepan combine together the maple syrup, cider vinegar and mustard.
  • Plus of course the hot chili sauce if you are looking to give this recipe an extra kick.
  • After mixing the ingredients together place saucepan on a medium heat and let the mixture simmer for 5 minutes.
  • Next you need to brush the chicken with the oil before then sprinkling on some salt and pepper to season.
  • Then place them on to the grill and cook for between 10 and 15 minutes.
  • As you cook them turn them regularly and each time that you turn them brush a generous amount of the sauce over them.
  • Once cooked place on a clean plate and serve immediately.
  • Any sauce left over can either be poured over the chicken thighs or placed a bowl, which the thighs can then be dipped into.
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Course; Barbecue / Chicken / Poultry

Spicy Plum Chicken Thighs

Spicy Plum Chicken Thighs

The plum sauce that coats the chicken thighs creates a slightly sweeter tasting barbecue sauce. It is important that you don’t cook the thighs over too high a heat otherwise this could result in the sauce burning.
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Ingredients

Plum Sauce

Instructions

  • Before you do anything else you need to make the plum sauce.
  • To do this in a medium size saucepan place the oil and heat it up.
  • When it is hot enough add the onions and garlic and cook until they are soft.
  • Then add to these the ginger, cinnamon, Thai chili and cloves and cook for 2 minutes.
  • Now you need to add the rest of the ingredients listed above and cook until the plums have softened and the sauce has started to thicken.
  • Then place the mixture into a food processor or blender and mix them until smooth.
  • Pour into a bowl and allow to cool.
  • After making the sauce you need to heat the barbecue up to a medium low indirect heat for cooking the chicken thighs.
  • Just before you place the chicken thighs on to the grill lightly oil it first and season the thighs with salt and pepper.
  • Cook on either side until they turn a light golden brown between 1 and 5 minutes.
  • Now brush one side of the chicken with the plum sauce made earlier and turn the thighs over and continue cooking for 3 to 4 minutes.
  • Once this time has elapsed brush the sides of the thighs facing you with more sauce and again turn them over to cook for another 3 to 4 minutes.
  • You should continue turning and basting the thighs with the plum sauce until they are cooked through.
  • You will find that they will be cooked through properly after 15 to 20 minutes.
  • However if you are unsure just insert a skewer in to the thickest part of the thigh.
  • If you notice the juices running out are clear then the chicken is cooked.
  • Please don’t forget to keep the thighs at a good height above the heat to prevent them and the sauce from burning.
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Course; Barbecue / Chicken / Poultry

Barbecue Chicken Breasts

Barbecue chicken breasts on a rustic wooden table

Barbecue Chicken Breasts

You will find that this particular recipe becomes one that you will use time and time again. When cooked correctly the exterior of the chicken becomes crispy whilst the interior remains moist.
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Ingredients

Instructions

  • Into a bowl put the finely grated zest of the orange, along with the dried chili (crumbled), the paprika, mustard, honey, tomato ketchup and the olive oil.
  • Then after combining all these ingredients together add a pinch of salt along with some pepper then stir again.
  • Take out a couple of spoonfuls of the mixture made and put to one side.
  • To the rest of the marinade in the bowl you add the chicken breasts.
  • Turn them over so that they are completed coated by the marinade made and cover with plastic wrap before leaving to one side for 5 to 10 minutes.
  • Once the barbecue has heated up correctly you need to put the chicken on the grill but before you do make sure that you lightly oil it.
  • When you place them on the grill make sure that the heat underneath isn’t too high.
  • If you notice the outer part of the chicken is starting to char quickly then move them over to a cooler part of the barbecue and reduce the heat if possible.
  • You should be aiming to cook the chickens on each side for about 5 minutes, turning them every minute and basting them with some more of the marinade left in the bowl.
  • You should only remove them from the heat when they have turned a golden brown and are cooked all the way through.
  • The best way of testing to see that they are cooked all the way through is to push a skewer in to.
  • If the juices that flow out are clear then you know the chicken is properly cooked.
  • Remove from heat, then place on clean plates and spoon some of the sauce that you put aside earlier over them.
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Course; Barbecue / Chicken / Poultry

Thai Coconut Chicken Satay Skewers

Grilled Thai chicken satay skewers with a golden charred finish, served with creamy peanut sauce, lime wedges, crushed peanuts and fresh cilantro on a rustic brown wooden table.

Thai Coconut Chicken Satay Skewers

Tender Thai chicken satay skewers marinated with lemongrass, lime, tamarind, garlic, and warm spices, grilled until lightly charred and served with a rich coconut peanut sauce.
Couverts4
Preparation 20 minutes
Preparation time:15 minutes
Marinating 1 hour
estimated costs pp $4.25
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Equipment

  • Barbecue grill
  • Large mixing bowl
  • Measuring spoons
  • Saucepan
  • Skewers
  • Whisk

Ingredients

For the Chicken Satay

For the Coconut Peanut Sauce

Instructions

  • Combine the vegetable oil, soy sauce, tamarind paste, lemongrass, garlic, cumin, coriander, lime juice, muscovado sugar, and chilli powder in a large mixing bowl. Add the chicken strips and toss thoroughly until evenly coated. Cover and refrigerate for 60 minutes.
  • While the chicken marinates, combine the peanut butter, chopped peanuts, coconut milk, red Thai curry paste, fish sauce, tomato paste, and brown sugar in a saucepan. Cook over medium-low heat, stirring regularly, until smooth and gently thickened. Reduce the heat to very low and keep warm.
  • Preheat the barbecue grill to medium-high heat and lightly oil the grate. Thread the marinated chicken strips onto skewers. Grill for 3 to 5 minutes per side, turning once, until lightly charred and completely cooked through.
  • Serve the chicken skewers immediately with the warm coconut peanut sauce alongside for dipping or spooned over the chicken.

Notes & Wine Advice

Serving Suggestions

Serve the chicken satay hot with the coconut peanut sauce on the side. Steamed jasmine rice, cucumber salad or grilled vegetables make excellent accompaniments. For a larger barbecue meal, explore our Barbecue recipes or serve the skewers as an Appetizer.

Recipe Notes

Cut the chicken into strips of similar thickness so they cook evenly. Finely chop the lemongrass to prevent tough pieces in the marinade. Do not use marinade that has been in contact with raw chicken as a serving sauce.

Variations

For a hotter satay, increase the chilli powder or add a little extra red Thai curry paste to the peanut sauce. Chicken thighs can replace chicken breasts for a juicier result. The skewers can also be cooked on a grill pan when outdoor grilling is not possible.

Storage

Store cooked chicken satay and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken thoroughly before serving and gently warm the peanut sauce over low heat. The uncooked chicken should not be stored in the marinade for longer than 24 hours.

Wine Advice

A gently off-dry Riesling is an excellent match for the lime, chilli, lemongrass and creamy peanut sauce. Its freshness balances the richness of the coconut milk while a touch of sweetness softens the spicy flavours. Explore suitable wines at René’s Wijnbeleving.

Nutrition values

Serving: 390 gr | Calories: 690 kcal | koolhydraten: 18 g | Eiwitten: 59 g | Vet: 44 g | Verzadigd vet: 22 g | Natrium: 1250 mg | Suiker: 8 g
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Course; Appetizer / Barbecue / Chicken / Main Course / Poultry
Cuisine; Asia / Thailand
Season: Summer
Diets; Dairy-Free / Egg-Free / High-Protein / Lactose Free
Occasions Barbecue / Family Dinner / Grill / Outdoor Cooking / Party / Summerpartys

About Thai Coconut Chicken Satay Skewers

Thai Coconut Chicken Satay Skewers combine juicy grilled chicken with the fresh and aromatic flavours of lemongrass, lime, tamarind, garlic and warm spices. The chicken is marinated before grilling, allowing the seasoning to penetrate the meat before it reaches the barbecue. The creamy coconut peanut sauce provides a rich contrast to the fresh marinade and lightly charred chicken.

A Thai Barbecue Favourite

Satay is particularly well suited to outdoor cooking because thin strips of chicken cook quickly over direct heat. The outside develops lightly browned and charred edges while the centre remains tender and juicy. If you enjoy cooking this way, browse our Barbecue recipes, Chicken recipes and Poultry recipes for more inspiration.

Building the Thai Marinade

The marinade combines several ingredients closely associated with Thai cooking. Lemongrass provides a fresh citrus aroma, while lime juice contributes acidity. Tamarind adds a deeper fruity sourness, giving the chicken more complexity than citrus juice alone.

Garlic, cumin and coriander form the savoury foundation. Chilli powder provides gentle heat, while muscovado sugar balances the acidic ingredients and encourages attractive browning when the chicken reaches the hot grill. Soy sauce adds saltiness and umami. Explore more dishes using these flavours in our Thailand recipes and broader Asian recipes collections.

Making the Coconut Peanut Sauce

The sauce brings together crunchy peanut butter, chopped peanuts, coconut milk, Thai red curry paste, fish sauce, tomato paste and brown sugar. Coconut milk creates the creamy base and softens the stronger flavours of the curry paste and fish sauce. Peanut butter gives the sauce richness, while the chopped peanuts provide additional texture.

Heat the sauce gently and stir regularly because peanut butter can thicken quickly. If the sauce becomes too thick for dipping, stir in a small amount of coconut milk or water until the desired consistency is reached. Keep the sauce warm over very low heat while the chicken cooks.

Grilling the Chicken Skewers

Thread the marinated chicken strips onto skewers without packing them too tightly together. Leaving a little space allows the heat to reach more of the chicken surface and encourages better browning. If wooden skewers are used, soaking them in water beforehand can help reduce scorching.

Grill the skewers over medium-high heat for approximately 3 to 5 minutes on each side. Chicken breast is relatively lean and can become dry when overcooked, so check it carefully toward the end of cooking. For information about safely preparing, cooking and storing poultry, consult the U.S. Food and Drug Administration food safety guidance.

Serving Thai Chicken Satay

Serve the chicken immediately with the warm coconut peanut sauce alongside. Keeping the sauce separate preserves the lightly charred surface of the chicken and allows everyone to choose how much sauce they want.

Steamed jasmine rice makes a natural accompaniment, while a crisp cucumber salad provides a fresh contrast to the rich peanut sauce. Grilled vegetables are another good option when the barbecue is already hot. Smaller skewers can also be served as an Appetizer at a party, while larger portions work perfectly as a Main Course.

Preparing Ahead and Storage

The peanut sauce can be prepared earlier in the day and gently reheated before serving. The chicken can also be placed in its marinade ahead of time, making this a convenient recipe for a Family Dinner, Outdoor Cooking or a summer barbecue.

Keep raw marinated chicken refrigerated and separate from cooked or ready-to-eat foods. Do not use marinade that has been in contact with raw chicken as a serving sauce unless it has first been thoroughly cooked. Refrigerate cooked leftovers promptly and store the chicken and peanut sauce separately for up to three days.

With its fragrant Thai marinade, smoky grilled chicken and creamy coconut peanut sauce, Thai Coconut Chicken Satay Skewers bring together sweet, sour, salty, spicy and savoury flavours in one colourful dish that works equally well for a relaxed family meal or a summer barbecue.