The Best 10 BBQ Chorizo Recipes for Any Grill

Bold flavor has a way of stealing the spotlight, and few ingredients know how to do that better than chorizo. Its deep spices, smoky aroma, and beautiful sizzle turn even a simple grill session into something worth bragging about.

Whether you’re hosting a backyard cookout or impressing friends at a weekend cabin trip, these chorizo recipes deliver options for every mood – skewers, burgers, tacos, stuffed veggies, even a breakfast wrap that cures bad mornings.

As a chef, I’ve grilled chorizo every which way – direct heat, indirect heat, skewered, crumbled, stuffed, smashed, and occasionally dropped through the grates (we don’t talk about that day).

This list brings together the 10 best BBQ chorizo recipes I actually use when I want guaranteed crowd approval. Expect a mix of classic comfort, creative twists, and smart grilling techniques you can steal for anything else you cook.

Let’s get those grates hot.

1. Classic BBQ Chorizo Skewers

Sometimes the best dish is the one with the shortest instructions. Classic chorizo skewers deliver pure, unfiltered flavor – no overthinking required.

Why it works: chorizo already comes seasoned like it’s showing off. Thread slices onto skewers, add onions or bell peppers for sweetness, and grill until you get crisp edges and juicy centers.

This is one of those chorizo recipes that proves “simple” doesn’t mean “basic.”

Mini Recipe

Ingredients

• 4–5 chorizo sausages, thick-sliced
• 1 red onion, chunked
• 1 bell pepper, chunked
• Metal skewers

How to Make It

1. Preheat grill to medium heat.
2. Thread chorizo, onion, and bell pepper onto skewers.
3. Grill 8–10 minutes, turning often, until edges crisp and vegetables soften.
4. Rest 2 minutes before serving. 

Key technique:

• Slice chorizo thick so it doesn’t dry out.
• Use metal skewers to avoid burning.
• Cook over medium heat to prevent flare-ups from dripping fat.

Pro pairing: Serve with chimichurri or lemon aioli. The brightness cuts through the richness like a perfectly timed comeback line.

2. Chorizo-Stuffed Grilled Bell Peppers

This is the recipe I pull out when I want people to think I worked harder than I did. Grilled bell peppers stuffed with chorizo look impressive, stay juicy, and smell like you know what you’re doing.

Why it works: Bell peppers act like natural bowls – colorful, sweet, and sturdy. Fill them with crumbled chorizo, rice or quinoa, diced tomatoes, and a little cheese. Let the grill melt everything together into a pocket of smoky comfort.

Mini Recipe

Ingredients

• 4 bell peppers (halved, seeds removed)
• 1 lb chorizo, crumbled
• ½ cup cooked rice or quinoa
• ½ cup shredded cheese
• ¼ cup diced tomatoes
• Salt + pepper

How to Make It

1. Grill halved peppers for 5 minutes, cut-side down, until softened.
2. Cook chorizo in a pan. Stir in rice, tomatoes, cheese, salt, and pepper.
3. Stuff peppers and place back on grill (indirect heat) for 10 minutes.
4. Serve warm.

Key points:

• Use parboiled peppers so they cook evenly.
• Add breadcrumbs for structure.
• Finish with grated Manchego or cheddar.

The result? A colorful dish that says “I host good parties,” even if you just reheated leftovers earlier that day.

3. Smoky Chorizo BBQ Burgers

These burgers have one job: make regular burgers feel insecure. Mixing chorizo with ground beef turns ordinary patties into rich, smoky, ultra-juicy showstoppers.

Blend ratio:

• 50% ground beef (for structure)
• 50% chorizo (for flavor and fat)

Trick to avoid flare-ups: Shape tighter patties and chill them before grilling. The fat holds together longer and doesn’t create a mini fireworks show under the grill.

Mini Recipe

Ingredients

• ½ lb ground beef
• ½ lb chorizo (casing removed)
• 4 burger buns
• Cheese of your choice
• Lettuce, tomato, onion

How to Make It

1. Mix beef and chorizo; form into 4 tight patties.
2. Chill patties 15 minutes to firm up.
3. Grill over medium-high heat, 4–5 minutes per side.
4. Add cheese in last minute.
5. Assemble with toppings.

Toppings that elevate the flavor:

• Grilled onions
• Pepper jack
• Avocado slices
• Spicy aioli

This is one of the chorizo recipes that instantly upgrades your burger game – once you try it, plain patties feel like a step backward.

4. Grilled Chorizo Tacos with Lime Slaw

There’s something satisfying about grilling chorizo, chopping it up, and piling it into tortillas like you’re assembling edible trophies. These tacos hit every note – smoky, bright, crunchy, citrusy.

Mini Recipe

Ingredients

• 1 lb chorizo
• 8 corn tortillas
• 2 cups shredded cabbage
• Juice of 1 lime
• 1 tbsp cilantro
• Salt + pinch of sugar

How to Make It

1. Grill chorizo links (or loose meat in a pan) until browned; chop into bits.
2. Mix cabbage, lime juice, cilantro, salt, and sugar for slaw.
3. Warm tortillas on grill.
4. Build tacos with chorizo + slaw.

Build essentials:

• Chopped grilled chorizo
• Lime slaw (cabbage, lime juice, cilantro, pinch of sugar)
• Corn tortillas warmed on the grill
• Optional bonus: fresh jalapeños, queso fresco, or grilled pineapple

Why it works: The slaw’s acidity balances the chorizo’s richness. It’s a flavor equation that always solves correctly.

Serve these at a cookout and you’ll witness a familiar phenomenon: silent guests who refuse to put their taco down long enough to talk.

5. BBQ Chorizo & Shrimp Surf-and-Turf Skewers

Some pairings feel meant to be. Chorizo and shrimp belong together like caffeine and mornings – you technically don’t need them together, but why deprive yourself?

Mini Recipe

Ingredients

• 12 large shrimp (peeled, deveined)
• 2 chorizo sausages (thick-sliced)
• 2 tbsp melted butter
• ½ tsp paprika
• ½ lime

How to Make It

1. Mix butter, paprika, and lime juice to make basting sauce.
2. Skewer shrimp and chorizo alternately.
3. Grill over medium-high heat, 2–3 minutes each side.
4. Baste with paprika-lime butter as they cook.

Flavor contrast:

• Shrimp brings sweetness and snap.
• Chorizo brings heat and smoke.
• Together, they grill into a ridiculously satisfying combo.

Tips:

• Use large shrimp so they cook at the same speed as chorizo slices.
• Brush with a paprika-lime butter as they grill.
• Don’t overcook – shrimp turns rubbery if you look away for more than 8 seconds.

This is one of the most impressive chorizo recipes for entertaining. People will assume you went to culinary school. Don’t correct them.

6. Chorizo-Glazed Grilled Corn

Corn on the cob might be the most innocent food on the grill – until chorizo walks in. Mix softened butter with finely chopped chorizo and brush it onto corn as it grills.

The fat melts, the spices caramelize, and suddenly you’re questioning every other corn you’ve ever eaten.

Mini Recipe

Ingredients

• 4 ears corn
• ¼ cup softened butter
• 3 tbsp finely chopped cooked chorizo
• Lime wedges 

How to Make It

1. Mix butter and chorizo into a paste.
2. Grill corn over medium-high heat until charred.
3. Brush with chorizo butter while still hot.
4. Finish with lime.

Key points:

• Use grilled corn with a bit of char
• Brush with chorizo butter multiple times
• Finish with lime juice and a dusting of paprika 

The corn becomes smoky, salty, spicy, and sweet all at the same time. It’s chaos, but delicious chaos.

7. Chorizo-Stuffed Grilled Mushrooms

This is the recipe for people who say they don’t like mushrooms – because they’ve never had them stuffed with chorizo and grilled until bubbling.

Mini Recipe

Ingredients

• 8 large mushroom caps
• ½ lb chorizo, crumbled
• 2 tbsp cream cheese
• 1 tbsp breadcrumbs
• Garlic powder

How to Make It

1. Cook chorizo; mix with cream cheese, breadcrumbs, and garlic powder.
2. Stuff mushrooms with filling.
3. Grill over indirect heat, covered, for 10–12 minutes.
4. Serve hot.

Best mushroom choices:

• Portobello caps
• Baby bellas
• Large white mushrooms

Filling:

• Crumbled chorizo
• Cream cheese or ricotta
• Garlic
• Parsley
• Breadcrumbs for crunch

Grill until the mushrooms are tender and the filling is golden on top. It’s like a savory little bomb of flavor – bite-sized, but dangerously addictive.

8. Sweet & Spicy Chorizo Pineapple Kebabs

Pineapple on the grill is already a revelation. Add chorizo, and you get sweet-meets-spicy perfection on a stick.

Why it works: The natural sugar in pineapple caramelizes beautifully. Chorizo’s heat cuts the sweetness, creating balance without effort.

Mini Recipe

Ingredients

• 1 fresh pineapple (cubed)
• 2 chorizo sausages (sliced)
• 1 tbsp honey
• Juice of ½ lime

How to Make It

1. Skewer pineapple and chorizo alternately.
2. Mix honey + lime; lightly brush kebabs.
3. Grill over medium heat until caramelized, about 8 minutes.
4. Brush again before serving.

Key hints:

• Cut pineapple into thick chunks so they don’t fall apart
• Alternate fruit and chorizo for even cooking
• Optional: drizzle with a thin honey-lime glaze

These kebabs taste like a vacation you can eat.

9. Grilled Chorizo Flatbread (or Pizza)

If you haven’t cooked pizza on a grill yet, welcome to your next hobby. Flatbread is the easier version – no tossing dough into orbit like a pizza ninja.

Mini Recipe

Ingredients

• 2 flatbreads
• 1 cup shredded mozzarella
• ½ cup cooked chorizo
• ¼ cup roasted red peppers
• Olive oil

How to do it:

1. Grill flatbread on one side until lightly crisp
2. Flip it
3. Add toppings: chorizo, mozzarella, roasted peppers, basil
4. Grill until cheese melts and edges are crunchy 

Sauce options:

• Classic marinara
• Garlic oil
• Spicy tomato sauce
• Roasted red pepper spread 

This recipe shows off how versatile chorizo can be – it plays well with cheese, herbs, flatbread, and fire.

10. BBQ Chorizo Breakfast Wraps

Breakfast on the grill is underrated. These chorizo breakfast wraps prove it’s worth firing up the grates before noon.

Mini Recipe

Ingredients

• 2 chorizo sausages (sliced)
• 4 eggs, scrambled
• 4 tortillas
• ½ cup shredded cheese
• Hot sauce
• Cooked hash browns (optional)

How to Make It 

1. Grill chorizo until browned.
2. Warm tortillas directly on the grill.
3. Add eggs, chorizo, cheese, and potatoes.
4. Wrap tight and toast on grill for 1–2 minutes.

Inside the wrap:

• Grilled chorizo slices
• Scrambled eggs
• Melted cheese
• Hash browns or crispy potatoes
• A splash of hot sauce

Pro move: Warm tortillas directly on the grill until they puff slightly. That tiny step makes them soft, smoky, and much easier to wrap.

This is one of those chorizo recipes people don’t expect – but once they taste it, they’ll ask for it every camping trip, road trip, or Sunday morning you’re in charge of breakfast.

FAQ: The Best BBQ Chorizo Recipes

1. What makes BBQ chorizo different from regular sausage?

BBQ chorizo is packed with paprika, garlic, chili, and spices that come alive over fire. When grilled, the fat renders, the edges crisp up, and the smoky flavor intensifies – making it perfect for outdoor cooking.

2. Can I use any type of chorizo for BBQ chorizo recipes?

Yes – but different types give different results.

• Spanish chorizo (cured): Firmer, great sliced and grilled.
• Mexican chorizo (fresh): Needs to be cooked fully; great for stuffing peppers or mixing into patties.
• Portuguese chouriço: Smoky and ideal for skewers or open-flame grilling.

Choose based on texture and flavor intensity you want.

3. Do I need to prick chorizo before grilling?

No. In fact – don’t. Pricking causes the fat and juices to leak out, leaving the sausage dry. Keep it whole, cook over medium heat, and let it naturally blister and char.

4. What are the best sides to pair with BBQ chorizo recipes?

BBQ chorizo pairs beautifully with:

• Grilled peppers and onions
• Charred corn
• Potato salad or roasted potatoes
• Chimichurri
• Fresh slaw
• Warm flatbreads or grilled bread

The smoky-salty-spicy flavor works with almost anything fresh or crunchy.

5. Can I prep chorizo ahead for grilling?

Absolutely. Marinate, slice, or skewer chorizo up to 24 hours ahead. For fresh chorizo, keep it chilled until grilling. For cured chorizo, let it warm to room temperature before hitting the grill for even cooking.

Closing Notes

Chorizo isn’t subtle, and that’s exactly why grilling it is so much fun. These 10 BBQ chorizo recipes bring serious flavor, easy techniques, and enough variety to keep your weekend grilling fresh.

Whether you go classic with skewers or bold with pineapple kebabs, every recipe gives you something new to learn and something delicious to eat.

So grab your tongs, heat up the grill, and pick a recipe to try. Just be warned – once people know you can cook like this, you’ll be the default grill master forever.

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