THE RECIPE JOURNAL · Main Course
Spiced Oven-Fried Chicken with Creamy Cheese Grits and Chorizo Glaze
This dish brings together crispy, flavorful chicken with rich, creamy grits for a comforting meal. Topped with a smoky chorizo glaze, it’s perfect for a cozy dinner that’s full of bold, satisfying flavors.
FROM THE KITCHEN • Spiced Oven-Fried Chicken with Creamy Cheese Grits and Chorizo Glaze
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the buttermilk and hot sauce in a big bowl or zip-top bag. Toss the chicken in, making sure it’s fully coated, then let it marinate in the fridge for at least 4 hours, or overnight if you have the time.
02
Step 2
When you’re ready to cook, preheat your oven to 400°F. Set a wire rack on a baking sheet and give it a quick spray with cooking spray to keep things from sticking. In a separate bowl, combine the bread crumbs, flour, and all the spices—paprika, garlic powder, onion powder, oregano, thyme, chili powder, salt, and pepper. Take the chicken out of the marinade, shake off any excess, then press each piece into the crumb mixture until well coated. Arrange the chicken on the wire rack and pop it in the oven. Bake for about 30 minutes, or until the chicken is cooked through and the juices run clear.
03
Step 3
While the chicken is baking, bring the milk, water, salt, and pepper to a boil in a large pot. Lower the heat and stir in the grits. Cover and cook them gently for about 20 minutes, stirring every now and then to keep them from sticking. When they’re thick and creamy, stir in the Mexican cheese and butter until everything melts together beautifully.
04
Step 4
Next, heat a skillet over medium-high and cook the chorizo along with the onion, bell pepper, and jalapeño until the meat is browned and the veggies are soft—about 5 to 7 minutes. Drain off any excess grease, then add the garlic and cook for just 30 seconds until fragrant. Toss in the cherry tomatoes, vegetable broth, Worcestershire sauce, and a splash of hot sauce. Turn the heat down to low and let it simmer, stirring occasionally, until the sauce thickens and reduces, about 15 minutes. Pour in the heavy cream and keep it simmering until the sauce is rich and coats the back of a spoon, another 5 minutes or so.
05
Step 5
To serve, spoon the creamy grits into bowls, ladle the chorizo sauce over the top, and finish with the spicy oven-fried chicken. Sprinkle with Cotija cheese for a little extra tang and you’re good to go!
Why you’ll love it
This dish combines crispy, flavorful chicken with rich, creamy grits and a smoky, spicy glaze. The blend of textures and bold flavors makes it a satisfying meal that feels both comforting and special. It’s perfect for family dinners or when you want to impress guests without too much fuss.
How to serve
Serve this dish with a simple green salad or steamed vegetables to balance the richness. A squeeze of fresh lemon or a sprinkle of chopped herbs like parsley can add brightness. Pair it with a chilled glass of white wine or a light beer for a refreshing contrast.
Storage & leftovers
Store leftover chicken and grits separately in airtight containers in the refrigerator. The chicken is best eaten within 2 days to maintain crispiness, while the grits can last up to 3 days. Reheat gently on the stovetop or in the oven to keep textures intact.
