Fire & Grill · Uruguayan
Parrilla Chicken with Chorizo Criollo
Bone-in chicken pieces rubbed with lemon, garlic and oregano roast low over hardwood embers until the skin blackens in patches and the meat pulls from the bone. Plump chorizo criollo links cook right beside them, dripping their paprika-tinted fat onto the coals.
Test kitchen note: Prick nothing. Let the sausages cook slowly at the cooler edge of the grill so they stay whole and juicy inside their casings.
Method 6 steps
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Combine the lemon juice, garlic, oregano, pepper flakes, oil and salt. Coat the chicken and refrigerate for 2 hours.
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Burn hardwood or charcoal down to embers and spread them for medium-low heat, leaving one side of the grill with fewer coals.
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Place the chicken skin side up over the main bed of coals and cook for 25 minutes without moving it much.
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Turn the chicken skin side down and add the chorizo to the cooler side of the grill.
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Cook for another 20 to 25 minutes, turning the sausages occasionally, until the chicken reaches 175F and the skin is dark and crisp.
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Serve the chicken and chorizo together on a wooden board.
That is the whole pie. Enjoy every slice.
Pairs well with
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