How To Cook Chorizo On The Grill

How to Cook Chorizo on the Grill: A Delicious Guide

Grilling chorizo adds a smoky depth of flavor that elevates this already delicious sausage. Whether you're a seasoned grill master or a beginner, this guide will help you achieve perfectly cooked chorizo every time. We'll cover different chorizo types, preparation techniques, and tips for achieving that irresistible char.

Choosing Your Chorizo

The type of chorizo you choose will impact the grilling process. There are two main types:

Spanish Chorizo:

• Cured and Dry: This type is already cooked and requires only a quick sear on the grill to warm it through and add some smoky char. It's harder to overcook.
• Fresh Chorizo: This type needs to be cooked thoroughly before consumption. It's softer and will require more attention on the grill.

Mexican Chorizo:

• Fresh and Uncured: Similar to fresh Spanish chorizo, this must be fully cooked on the grill. It tends to be softer and crumblier than the Spanish variety.
• Often sold in bulk: This is frequently sold as a loose meat, and many cooks break it up with the hands before grilling, creating a more interesting texture.

Important Note: Always check the packaging of your chorizo for cooking instructions, as preparation may vary slightly depending on the brand and type.

Preparing Your Chorizo for Grilling

Regardless of the type of chorizo you choose, proper preparation is key:

1. Remove from Casings (Optional but Recommended for Fresh Chorizo):**

For fresh chorizo, removing the casings is usually recommended. This allows for even cooking and prevents bursting. Simply use a sharp knife to carefully slice open the casing lengthwise and squeeze out the sausage meat. You can leave the casing on cured chorizo for easier handling.

2. Preheating Your Grill:**

Preheat your grill to medium-high heat. Clean the grates to prevent sticking.

3. Oiling the Grill Grates:**

Lightly oil your grill grates to prevent sticking. This is particularly important for fresh chorizo which can be prone to sticking.

Grilling Your Chorizo

Grilling Fresh Chorizo:

• Shape the chorizo: Form the chorizo into small patties or leave it in crumbles.
• Grill time: Grill for approximately 5-7 minutes per side, or until the chorizo is browned and cooked through. Internal temperature should reach 160°F (71°C). Use a meat thermometer to ensure it's cooked through.
• Breaking it up: If it's in larger patties, you can break it up with a spatula halfway through for better browning.
• Don't overcrowd the grill: This will lower the temperature and lead to uneven cooking and steaming instead of grilling.

Grilling Cured Chorizo:

• Grill time: Grill for 2-3 minutes per side, or until heated through and slightly charred. You want to warm it and get some grill marks, not cook it from raw.
• Don't overcook: It's easy to overcook cured chorizo, resulting in a dry and tough texture.

Serving Suggestions

Grilled chorizo is incredibly versatile. Serve it as:

• A standalone appetizer: Simply serve grilled chorizo slices or patties with toothpicks.
• Part of a larger meal: Add it to tacos, burritos, pasta dishes, salads, or eggs.
• On a pizza: Grilled chorizo makes an excellent pizza topping.
• With other grilled items: it pairs nicely with vegetables such as peppers and onions.

Tips for Perfect Grilled Chorizo

• Use a meat thermometer: This is the best way to ensure your chorizo is cooked through to a safe internal temperature, especially important with fresh chorizo.
• Don't press down on the chorizo: This will squeeze out the juices and make it dry.
• Watch for flare-ups: Chorizo is fatty, so be prepared for occasional flare-ups. Adjust the heat as needed to prevent burning.
• Let it rest: Allow the chorizo to rest for a few minutes after grilling to allow the juices to redistribute.

By following these steps, you'll be able to grill chorizo to perfection, creating a flavorful and satisfying dish for any occasion. Enjoy!