One type of food that I don’t grill as often as I’d like to is chorizo. It’s honestly a very underrated type of protein. Requiring only a few steps to prepare, this recipe will surely be added to your grilling rotation this summer.
Prepare the veggies.
While chorizo is not the same as the Italian sausages that are famously eaten with peppers and onions, they can certainly still be prepared the same way. Whether in a sandwich or by itself, peppers and onions pair really well with chorizo. All that you will need to do is cut your peppers into strips and onions into halfmoon slices. You can cut up as little or as many as you would like. I will typically cut two peppers and three onions for eight chorizos.
Should you season the veggies?
Yes! I like to add some olive oil to the bottom of a disposable tray, add the peppers and onions, season with our Open Fire Mex’ing It Up Rub, and add a little bit of butter on top. Oh, you haven’t heard of our Open Fire Mex’ing It Up Rub? That’s because it’s a brand new rub that is being released in the coming weeks! As a matter of fact, we are coming out with FOUR new rubs! Follow us on Instagram for more updates on this exciting news.
Prepare the chorizo.
There isn’t really a whole lot to do to prepare the chorizo. Just take them out of refrigerator around 30 minutes before you’re going to cook them. I’ll typically do this right as I am about to light my Kamado Joe Big Joe III. We are going to be cooking these chorizos over indirect heat at a grill temperature of 250ºF-300ºF. I prefer this lower temperature so that the chorizo’s casing doesn’t burst and dry the chorizo out. Once the grill is at temperature, it’s time to put everything on.
How to grill them?
You’re going to want to put the chorizos over the indirect heat and the tray with the peppers and onions over direct heat. If your grill has an upper and lower rack, put the chorizos on the upper rack with the tray under them so that any drippings from the chorizos will add flavor to the peppers and onions. Continue to cook like this but flip the chorizos and move the peppers and onions around every 10 minutes for a total cook time of 40 minutes. The chorizos should have an internal temperature of 160ºF when cooked. When this internal temperature has been reached, remove the veggies from the grill and char the chorizos to your liking over direct heat (should only take 2-3 minutes).
Best way to enjoy the chorizo.
Once the chorizos are done cooking, you can enjoy them as is with the peppers and onions, in a sandwich, or even in a taco. I also recommend squeezing some lime juice over them as it gives great flavor. This easy recipe is very tasty and will be enjoyed by anyone that you make it for. Give this one a try – you won’t be disappointed!
- 8 Chorizos
- 3 Onions sliced into halfmoon pieces
- 2 Bell peppers any colors; sliced into strips
- 1 tbsp Olive oil
- Open Fire Mex'ing It Up Rub to taste
- 1 tbsp Butter sliced into pieces
- 2 Limes quartered
- Sandwich rolls optional
- Slice the onions and peppers. Add the olive oil to a tray and add the sliced onions and peppers. Season with Open Fire Mex'ing It Up Rub and spread the butter on top.
- Set your grill up for indirect & direct cooking. Preheat the grill to 250ºF-300ºF. Take the chorizos out of the refrigerator while the grill is heating up.
- Once the grill has reached temperature, add the chorizos over the indirect heat and the tray with onions and peppers over direct heat. If your grill has upper and lower racks, add the chorizos to the upper rack with the onions and peppers under them to catch any drippings.
- Cook with the set up. Flip the chorizos and move the vegetables around every 10 minutes for a total of about 40 minutes. The chorizos are done when the internal temperatures reach 160ºF.
- When the chorizos have reached 160ºF, remove the vegetables from the grill and add the chorizos over direct heat. Char them to your liking on each side. Remove from the grill.
- Serve immediately as is with the onions and peppers, in a sandwich, or however you would like. Sprinkle lime juice on top. Enjoy!