Portuguese Mixed Grill

We’ve used chorizo instead of the less readily available Portuguese sausage linguiça. Chorizo, a spicy Spanish cured sausage, is often available in packages of two in the meat or deli section of your supermarket. Be sure to purchase fully cooked chorizo.

PREP: 30 minutes plus marinating GRILL: 20 to 25 minutes

MAKES: 6 main-dish servings

¼ cup red wine vinegar

1 teaspoon salt

½ teaspoon coarsely ground black pepper

3 tablespoons olive oil

2 tablespoons chopped fresh oregano

8 large bone-in chicken thighs (about

3 pounds total), skin removed

3 medium red onions

3 (12-inch) metal skewers

¾ pound fully cooked chorizo sausage links, each cut crosswise in half

cup assorted olives such as Kalamata, cracked green, and picholine (optional)

1. In large bowl, combine vinegar, salt, pepper, 2 tablespoons oil, and 1 tablespoon oregano. Add chicken; toss until evenly coated. Cover and let stand 30 minutes in the refrigerator.

2. Prepare outdoor grill for direct grilling over medium heat.

3. Meanwhile, peel and cut each onion into 6 wedges; thread onto 3 skewers.

4. Place onion skewers on hot grill rack. Brush with remaining 1 tablespoon oil; grill 5 minutes. Place chicken on grill with onions; grill, turning onions and chicken once, until onions are browned and tender and juices run clear when chicken thighs are pierced with tip of knife, 15 to 20 minutes longer.

5. 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.

6. To serve, place onion skewers on platter with chicken and chorizo. Sprinkle with remaining 1 tablespoon oregano and serve with olives, if you like.

EACH SERVING: About 550 calories, 48g protein, 10g carbohydrate, 35g total fat (11g saturated), 187mg cholesterol, 1,240mg sodium