Goya Foods’ Chicken, Shrimp, and Steak Parrillada
Perfect for your next fiesta, this spicy dinner from Goya Foods is made for a large crowd! Tanji joins Goya Foods Executive Chef Fernando Desa in the kitchen to trace the steps to making this flavorful parrillada (“barbecue” in Spanish), a mixed grill of meats like chicken, steak, and shrimp with fresh salsa and homemade chimichurri. Serve on a large platter or board with lime wedges and warm tortillas.
Ingredients
Mixed Parrillada
- 1½ cups GOYA Mojo Criollo Marinade
- 2 Tablespoons GOYA Adobo All-Purpose Seasoning with Pepper plus ½ teaspoon for finishing the chicken
- 2 striploin steaks (about 7 ounces each)
- 3 pounds mixed bone-in skin-on chicken pieces such as thighs, drumsticks, and wings
- 1 pound unpeeled large shrimp (16 to 20 count)
- 1 Tablespoon freshly squeezed lime juice
Cilantro and Jalapeño Chimichurri
- ¼ cup finely chopped cilantro
- ¼ cup GOYA Extra Virgin Olive Oil
- 2 Tablespoons finely chopped GOYA Jalapeño Nacho Slices
- 2 Tablespoons GOYA Lime Juice
- 2 teaspoons GOYA Minced Garlic
- 1 teaspoon GOYA Adobo All-Purpose Seasoning with Pepper
- 1 teaspoon crumbled GOYA Oregano Leaf
Garnish and accompaniment
- 3 limes halved
- Pico de gallo salsa
- Queso fresco
- Sliced avocado
- 20 GOYA Corn Tortillas warmed
- Chopped cilantro for garnish
Instructions
Prepare the Parrillada
- In a medium bowl, whisk the Mojo Criollo with the Adobo seasoning.
- In a large bowl, toss the chicken with a third of the marinade. In another large bowl, toss the steaks with a third of the marinade. In a medium bowl, toss the shrimp with the remaining third of the marinade. Cover and refrigerate all three for at least 1 hour and ideally overnight. Let sit at room temperature for at least 30 minutes before cooking.
Make the Cilantro and Jalapeño Chimichurri
- In a small bowl, combine all of the ingredients. Let sit at room temperature for at least 10 to 15 minutes.
- Preheat one side of the grill to medium heat and one side of the grill to medium-high heat. Oil the grates. Remove the chicken, steak, and shrimp from the marinade (discard the marinade). In batches, grill the chicken over medium heat, turning, for 15 to 20 minutes or until charred and cooked through. Transfer to bowl. Toss chicken with the lime juice and the remaining ½ teaspoon of Adobo seasoning. Cover to keep warm.
- Grill the 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 a cutting board and let rest for 10 minutes before slicing.
- Grill the shrimp over medium-high heat, turning, for 4 to 6 minutes or until shrimp are pink and firm.
- Grill the lime halves, cut side down, over medium-high heat for 3 to 5 minutes or until juicy and charred.
To serve
- Arrange all of the grilled meat on a large platter or board with the grilled limes, chimichurri, pico de gallo, queso fresco, sliced avocado, and warm tortillas. Sprinkle with chopped cilantro and serve.
Notes
You can find Goya Foods products at most major grocery stores, but if your local grocer doesn’t carry these products, you can request them!
Recipe and photos courtesy of Goya Foods.
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