Chicken, Shrimp and Steak Parrillada

Chicken, Shrimp and Steak Parrillada
Chicken, Shrimp and Steak Parrillada

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Prep time

20m

Total time

1h 20m

Yields

8-10

Servings

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La Cocina Goya

Easily prepare this incredible Chicken, Shrimp and Steak Parrillada, a feast of flavors and perfect for enjoying outdoors. Start by marinating everything with GOYA® Mojo Criollo Marinade and GOYA® Adobo All-Purpose Seasoning with Pepper, which are the secret to the flavor of this fabulous barbecue. Once everything is marinated, grill until cooked through. Finally, serve on a large platter or board and serve with lime wedges, chimichurri, tortillas, and top with cilantro. You sure will become the best host for serving summer parrilladas.

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  • Ingredients
  • Directions

Mixed Parrillada:

2 tbsp.

+ 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided

2

striploin steaks (each about 7 oz.)

3 lbs.

mixed bone-in skin-on chicken pieces, such as thighs, drumsticks and wings

1 lb.

unpeeled large shrimp (16 to 20 count)

1 tbsp.

freshly squeezed lime juice

3

limes, halved

Cilantro and Jalapeño Chimichurri:

¼ cup

finely chopped cilantro

2 tbsp.

finely chopped GOYA® Jalapeño Nacho Slices

2 tbsp.

GOYA® Lime Juice

2 tsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tsp.

crumbled GOYA® Oregano Leaf

Garnish and accompaniment:

20

GOYA® Corn Tortillas, warmed

2 tbsp.

chopped cilantro

avocado

Directions

Kitchen View

Step 1

Mixed Parrillada: In medium bowl, whisk together Mojo Criollo and 2 tbsp. Adobo seasoning until combined.

Step 2

In large bowl, toss chicken with half the marinade.

Step 3

In another large bowl, toss steaks with half the remaining marinade.

Step 4

In medium bowl, toss shrimp with remaining marinade. Cover and marinate all three in the refrigerator for 24 hours.

Step 5

Preheat one side of grill to medium heat and one side of grill to medium-high heat; grease grates well.

Step 6

Cilantro and Jalapeño Chimichurri: In small bowl, stir together cilantro, oil, jalapeños, lime juice, garlic, 1 tsp adobo seasoning and oregano. Let stand for at least 10 to 15 minutes or until flavors are married.

Step 7

Remove chicken, steak and shrimp from marinades (discard marinades). In batches, grill chicken over medium heat, turning, for 15 to 20 minutes or until well-marked, chicken is cooked through and an instant-read thermometer registers 165˚F when inserted into thickest part of chicken. Transfer to bowl. Toss chicken with remaining 1/2 tsp adobo seasoning and lime juice. Cover to keep warm.

Step 8

Grill steak over medium-high heat, turning, for 8 to 10 minutes or until well-marked and an instant-read thermometer registers 135˚F for medium-rare. Transfer to cutting board and let rest for 10 minutes before slicing.

Step 9

Grill shrimp over medium-high heat, turning, for 4 to 6 minutes or until shrimp are pink and firm.

Step 10

Grill lime halves, cut side down, over medium-high heat for 3 to 5 minutes or until well-marked.

Step 11

Arrange steak slices, chicken pieces and shrimp on large platter or board with grilled limes, Cilantro and Jalapeño Chimichurri Sauce and warm tortillas. Sprinkle with chopped cilantro. For an even more elaborate platter, add corn on the cob, sliced avocado, queso fresco and Pico de Gallo Salsa, or serve with your favorite summer salads.

New from Goya

Recipe Tags

Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 60 on recipe-filter Summer Grilling on recipe-filter

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