Recipe: Portuguese Mixed Grill (using chicken thighs and chorizo)

PORTUGUESE MIXED GRILL

1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh oregano leaves
8 large bone-in chicken thighs (about 3 1/2 pounds), skin removed
3 medium red onions
3/4 pound fully cooked chorizo-sausage links, each cut crosswise in half
1/3 cup assorted olives (such as Kalamata, cracked green and Picholine)
Oregano sprig (for garnish)

In large bowl, combine vinegar, salt, pepper, 2 tablespoons olive oil and 1 tablespoon chopped oregano; add chicken thighs, tossing to coat. Refrigerate 30 minutes to marinate.

Meanwhile, cut each red onion into 6 wedges; thread onto 3 metal skewers. Place red-onion skewers on grill over medium heat; brush with remaining 1 tablespoon olive oil. Cook 5 minutes.

Place chicken thighs on grill with onions; cook about 20 minutes longer, turning onions and chicken once until onions are browned and tender and until juices run clear when chicken thighs are pierced with tip of knife. About 10 minutes before onions and chicken are done, add chorizo pieces to grill and cook, turning chorizo occasionally, until lightly browned and heated through.

TO SERVE:
Place red-onion skewers on platter with chicken and chorizo. Sprinkle with remaining 1 tablespoon chopped oregano. Garnish with oregano and serve with olives.

Makes 6 main-dish servings
Source: Best Chicken Dishes from the editors of Good Housekeeping magazine