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Dominican Parrillada (Mixed Grill)

Dominican Parrillada, also known as "Parrillada Dominicana," is a popular and festive dish in the Dominican Republic, consisting of a variety of grilled meats and sometimes seafood. It is a communal meal often enjoyed at gatherings, parties, and special occasions, reflecting the country's rich culinary heritage and social traditions.

Dominican Parrillada (Mixed Grill)

For the Marinade:
• Lime Juice: 1/4 cup (about 2-3 limes)
• Orange Juice: 1/4 cup (about 1-2 oranges)
• Garlic: 6 cloves, minced
• Soy Sauce: 1/4 cup
• Olive Oil: 1/4 cup
• Oregano: 1 tablespoon
• Ground Cumin: 1 teaspoon
• Paprika: 1 teaspoon
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon
For the Meats:
• Chicken Thighs: 4 boneless, skinless
• Pork Chops: 4 bone-in
• Beef Skirt Steak: 1 pound
• Chorizo Sausages: 4
• Bell Peppers: 2, cut into large pieces
• Red Onions: 2, cut into large pieces
For Serving:
• Steamed Rice or Tostones (Fried Plantains): 4 servings
• Fresh Salad: Lettuce, tomatoes, cucumbers, and red onions
• Lime Wedges: For garnish
• Chimichurri Sauce:
◦ Fresh Parsley: 1 cup, finely chopped
◦ Garlic: 4 cloves, minced
◦ Red Wine Vinegar: 1/4 cup
◦ Olive Oil: 1/2 cup
◦ Red Pepper Flakes: 1 teaspoon
◦ Salt and Pepper: To taste

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