01
Step 1
Start by mixing the buttermilk and hot sauce in a big bowl or a zip-top bag. Add the chicken pieces, making sure they’re well coated, and let them marinate for at least 4 hours or up to overnight if you have the time.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
When you’re ready to cook, preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet and give it a quick spray with cooking spray to keep the chicken from sticking. In another bowl, combine the bread crumbs, flour, and all the spices—paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder. Take the chicken out of the marinade and dredge each piece in the crumb mixture, pressing gently so the coating sticks. Arrange the chicken on the wire rack and pop it in the oven. It should take about 30 minutes to cook through and get crispy on the outside.
03
Step 3
While the chicken is baking, start the grits. Bring the milk, water, salt, and pepper to a boil in a large saucepan, then lower the heat and stir in the grits. Cover and let them cook for about 20 minutes, stirring every so often to keep them from clumping. Once they’re thick and creamy, stir in the Mexican cheese and butter until everything melts together nicely.
04
Step 4
At the same time, 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 have softened, about 5 to 7 minutes. Drain off any excess grease, then add the garlic and cook for just 30 seconds until it smells amazing. 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 gently, stirring now and then, until the sauce thickens and reduces by about half—this should take around 15 minutes. Finish it off by stirring in the heavy cream and simmering a bit more until the sauce is rich and coats the back of a spoon.
05
Step 5
To serve, spoon the cheesy grits into bowls, drizzle generously with the chorizo sauce, and top with your spicy baked chicken. Sprinkle some crumbled Cotija cheese over everything for a nice tangy finish. Enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Marinate the chicken ahead of time to deepen the flavor and keep it juicy.
- Use stone-ground grits for a creamier texture and richer taste.
- Cook the chorizo slowly to render out the fat and intensify its flavor without burning.
Why you’ll love it
This dish combines bold flavors and comforting textures in one plate. The spicy chicken delivers a satisfying kick, while the creamy cheese grits balance the heat perfectly. The chorizo drizzle adds a smoky, savory touch that ties everything together.
Serving ideas
Serve with a simple green salad or steamed vegetables to add freshness and balance to the meal. A squeeze of fresh lime or a sprinkle of chopped cilantro can brighten the flavors even more.
Storage & leftovers
Store leftovers in airtight containers in the refrigerator for up to three days. Reheat the chicken in the oven to maintain its crispiness, and warm the grits gently on the stove, adding a splash of milk if needed to loosen the texture.
