This chicken and chorizo dish is a Southern favorite with a spicy Mexican twist.


Recipe Summary

20 mins
30 mins
4 hrs
4 hrs 50 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Chorizo Reduction:


Instructions Checklist
  • Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.

  • Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.

  • Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.

  • Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.

  • Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.

  • While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.

  • Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.

  • Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.


Cook's Note:

Valentina(R) hot sauce also works well in this dish.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

713 calories; protein 37.9g 76% DV; carbohydrates 44.2g 14% DV; fat 42.2g 65% DV; cholesterol 139.3mg 46% DV; sodium 1950mg 78% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We loved this recipe. Will definitely make it again. For my stove top i needed to keep the chorizo reduction cooking on med low to reduce properly. Read More