Red Pepper Chorizo Sauce on Grilled Chicken

Be bold, my friends, for this will leave you a little breathless. It’s by far the spiciest recipe I’ve made, to date. It’s also one of the best.

It’s strong, a little sweet, extremely rich and will make you moan.

Did you know that spicy foods actually increase your metabolism? They also help you feel full. Bring it on!

I served this over grilled chicken, so first pound your chicken out, so that it cooks evenly and is tender. Then, add 2 Tbl Taco Seasoning Mix and 2 Tbl melted butter or oil to make a marinade.

While this is resting in the fridge, start the sauce! Take your chorizo our of the casing and brown in a skillet, breaking up into pieces.

Then, take the chorizo out, leaving any seasoning or oil in the pan. There won’t be much. The remainder of the sauce will be blended before serving and we don’t want the chorizo blended in.


Melt 2 Tbl butter or margerine in the skillet, add an onion and red bell pepper, chopped in large chunks and garlic. Cook until translucent, then add a chipotle pepper in adobo sauce, plus a little adobo sauce. Cook for a few minutes, then add milk and taco seasoning. Let this cook another 5 minutes.


Then, transfer into a mixing bowl and use an immersion blender to blend until smooth. Or, use a blender instead. Pour back into pan, add your chorizo back in, stir together and cook another 5-10 minutes.

By now you’re strapping husband will have grilled up the chicken and brought them in. They smell wonderful, by the way.

Plate your chicken, show it to the sauce. It’ll quiver in fear, or maybe excitement. Spoon a couple good spoonfuls of your sauce over the chicken.

Man oh man, this is good. I was astounded at how rich and flavorful it was. The fireman couldn’t get enough.

It will excite your tastebuds.

There’s plenty of sauce and hopefully some left over.

The fireman’s favorite way to serve the sauce? Over eggs. It would be steller on strips of beef in a soft taco shell, too.

I made a double batch of the recipe just last night and we ate it over bratwurst. Oh, my! You can see that the fireman had to add eggs to his plate.

The Recipe

Red Pepper Chorizo Sauce: adapted & lightened up from The Pioneer Woman’s Southwestern Grilled Chicken with Chipotle Cream Sauce

1/4 lb chorizo sausage
2 Tbl butter or margerine (I used margerine)
1 medium onion
1 red bell pepper
1 tsp minced garlic
1 chipotle pepper in adobo sauce and 1 Tbl additional sauce
2 cups milk (I used 1 %)
2 Tbl taco seasoning ( I used my own mix found here)
Remove chorizo casing and brown sausage in a skillet, breaking it into pieces. Set aside chorizo, but don’t clean the pan. To the seasonings and any residual grease, add margerine, red bell pepper and onion, chopped, and garlic. Cook until translucent. Add chipotle pepper and extra sauce, cooking another 5 minutes, stirring occasionally. Add milk and taco seasoning and cook another 5 minutes. Pour sauce into a mixing bowl and use an immersion blender (or regular blender) and blend until smooth. Pour back into skillet, transfer chorizo back into mixture and cook an additional 5-10 minutes.
Grilled Chicken with Taco Seasoning
4 boneless, skinless chicken breasts
2 Tbl taco seasoning
1 Tbl butter or margerine ( I used margerine)
1 large ziploc bag
Pound chicken breasts out, one or two at a time, in large ziploc bag. Cut in half to make smaller, easier to handle pieces. Place chicken breasts back into ziploc bag, pour melted butter and taco seasoning into bag. Seal, getting out extra air and set in fridge for about an hour. Grill for 4-5 minutes on each side. Pour sauce over meat to serve.

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