Just like the prawn kebabs (see recipe here), chorizo works really well with chicken, and hence bringing together 3 of my favourite things, chicken, chorizo and BBQ!
Once again, heat is the most important ingredient here. Your flame has to be right – hot but not too hot. You want to BBQ the chicken for about 7-10 minutes only. So they need to be hot enough to give a nice sear, but not so hot that they burn on the outside, yet still raw in the centre. You should be able to hold your hand for 15 seconds on the level of your grid.
PLEASE, PLEASE, PLEASE – when you get chorizo, get the best quality you can get. Artisan is best – but this is one of the highlights of this dish, so make sure it is good quality. You really do not want to spoil expensive delicate prawns with terrible chorizo!