As a family, we like to eat together at the dining table whenever possible. Sometimes, I serve the food on individual plates, and on other occasions, there are bowls of food on the table for everyone to help themselves. One example of food for the family to share is a chargrilled chicken and chorizo platter that we made recently.
A couple of months ago, we added a recipe to The Fruity Tart called ‘Thai Beef and Lettuce Boats Platter’. A Gordon Ramsay dish that he had cooked in one of his television series inspired the recipe. We adapted the recipe according to our tastes and what we had available, then shared it here.
It inspired us to try other dishes with similar flavours. For example, using chorizo for the smoky flavours and lime for a zesty zing. We had some chicken breasts in the refrigerator and knew that chicken and chorizo work well together. They are ingredients we use in one of our other family favourites, ‘Creamy Chicken, Chorizo, and Tomato Pasta Bake’.
The best way to cook the chicken for this dish is in a griddle pan, and the griddle marks add to the visual appeal. However, if you do not have a griddle pan, you can cook the chicken in a frying pan or oven.
Although this chargrilled chicken and chorizo platter is really easy to make, it is full of flavour and looks impressive. We served the platter with salad, a soy dipping sauce, spicy coleslaw, raita, and pitta bread. Everyone can build their own meal using as much or as little of the things off the platter as they liked. However, you can adapt the platter by adding or omitting accompaniments.
Although some aspects of the dish are Spanish, there are also Chinese-inspired elements to the dish. Therefore, it is actually a fusion dish. Here is how to make a chargrilled chicken and chorizo platter with salad, soy dipping sauce, and coleslaw.
Chargrilled Chicken and Chorizo Platter: Easy Recipe
Course: International Recipes, Recipes, Recipes with MeatCuisine: Spanish, Chinese, fusionDifficulty: Medium6
servings20
minutes40
minutesNO
NO
NO
Unless you serve with gluten-free breadNO
Unless you serve without the raitaA platter of chargrilled chicken, chorizo, salad, flatbreads, coleslaw, and dips
Ingredients for the Chargrilled Chicken and Chorizo Platter
- Chargrilled Chicken
6 chicken breasts
1 chilli, finely chopped
2 cloves of garlic, crushed
1-inch fresh ginger, grated or finely chopped
3 tbsp. soy sauce
Zest and juice of half a lime
2 tbsp. olive oil
Salt and pepper to taste
- Chorizo Bowl
200g chorizo
2 rashers smoked bacon, chopped (or bacon lardons)
12 cherry tomatoes, halved
6 spring onions thinly sliced
6 button mushrooms, finely chopped
- Raita
4 tbsp natural yoghurt
1 tbsp mint sauce or fresh mint finely chopped
1-inch chunk of cucumber, finely diced
- Coleslaw
1/4 white cabbage, grated
3 medium carrots, grated
½ red onion, thinly sliced
3 heaped tbsp. mayonnaise
2 tbsp. sweet chilli sauce
1 red chilli, finely chopped
Black pepper
- Soy Dipping Sauce
3 tbsp. dark soy sauce
2 tbsp. extra virgin olive oil
1 chilli, thinly sliced
1 tsp. light brown sugar
Juice and zest of ½ lime
- Other Accompaniments
Pitta bread or tortilla wraps
The salad ingredients of your choice, such as lettuce, cucumber, spring onions, peppers, etc.
Directions: How to Make the Chargrilled Chicken and Chorizo Platter
- How to Make the Chargrilled Chicken
- Put the raw chicken breast into a large bowl.
- Sprinkle over the chopped chilli, garlic, ginger, and lime zest.
- Add the olive oil, lime juice, and olive oil to the bowl.
- Massage all the ingredients into the chicken breasts.
- Cover the bowl and refrigerate for half an hour.
- Preheat the oven to medium heat and put the griddle pan over medium-high heat on the hob.
- Once the griddle is hot, add two chicken breasts to the griddle.
- Cook the chicken for a few minutes until char marks appear.
- Then, flip the breasts and do the same on the other side.
- Remove the breasts from the pan and put in an ovenproof dish.
- Repeat the process with the other four chicken breasts.
- Then, cover the ovenproof dish with tin foil and put it into the oven. The foil will stop the chicken from becoming dry.
- Cook for 10-15 minutes, then remove and serve.
- If you have a meat thermometer, check that the centre of the chicken is at the right temperature. Otherwise, cut into one of the breasts to check that there is no pink and they are cooked through.
- How to Make the Chorizo Bowl
- While the chicken breasts are cooking, heat a frying pan over medium heat.
- Add the chorizo and bacon pieces to the pan and cook for four or five minutes until the chorizo and bacon are beginning to brown.
- Next, add the cherry tomatoes, mushrooms, and spring onions to the pan.
- Cook for a further five minutes, then put in a bowl ready to serve.
- How to Make the Coleslaw
- Grate the cabbage and carrot into a large mixing bowl.
- Thinly slice the red onion and add to the carrot and cabbage.
- Add the mayonnaise, chopped chilli, and sweet chilli sauce to the bowl.
- Mix all the ingredients, then season with black pepper.
- Finally, spoon the spicy coleslaw into a serving dish.
- How to Make the Raita
- ut the yoghurt in a bowl.
- Add the cucumber and mint sauce.
- Stir through to combine the ingredients.
- How to Make the Dipping Sauce
- Make the dipping sauce first so that the flavours of chilli can infuse.
- Put the soy sauce and olive oil into a small bowl and stir together.
- Finely slice a red chilli and add to the bowl, including the seeds.
- Then, add the sugar and stir through again.
- Zest the lime and put half the zest in the dipping sauce. Retain the rest of the zest for the chicken.
- Cut the lime in half horizontally and squeeze the juice of one half into the dipping sauce. Retain the other half of the lime for the chicken.
- Leave the dipping sauce to rest at room temperature while you are making the rest of the dish.
Additional Tips
- We served the chargrilled chicken and chorizo platter with pitta bread, but you can also serve it with tortilla wraps or flatbreads.
- If you are on a gluten-free diet, use a gluten-free option, or omit the pitta bread or wraps and serve the chargrilled chicken and the chorizo bowl with the salad, accompaniments, and dips.
- Similarly, if you are lactose intolerant or have a milk allergy, omit the raita from the platter.
- It is a great dish to serve for an informal dinner party if you have friends or family visiting your home.
Serving the Chargrilled Chicken and Chorizo Platter
- Arrange the chargrilled chicken breasts on one side of the platter. Then, fill the other half with the salad ingredients of your choice.
- Serve the pitta bread or tortilla wraps on one plate. Add the chorizo mix, dips and accompaniments in bowls around the platters so that everyone can help themselves.
Similar Dishes
- Another dish you might like to try is our ‘fakeaway’ lamb kebab recipe or our Spanish chorizo and chickpea stew.
This looks great to try for a family get together, the ingredients and instructions are well set out and make it look easy to do!
Thank you!