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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


1. Prepare the Marinade:
◦ In a large mixing bowl, combine lime juice, orange juice, minced garlic, soy sauce, olive oil, oregano, ground cumin, paprika, salt, and black pepper.
◦ Mix well until all ingredients are thoroughly combined.
2. Marinate the Meats:
◦ Add the chicken thighs, pork chops, and beef skirt steak to the marinade, ensuring each piece is well coated.
◦ Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Chimichurri Sauce:
◦ In a small bowl, combine finely chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper.
◦ Mix well and set aside to let the flavors meld together.
4. Prepare the Grill:
◦ Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and have an even heat distribution.
5. Grill the Meats and Vegetables:
◦ Remove the marinated meats from the refrigerator and let them come to room temperature.
◦ Place the chicken thighs, pork chops, and beef skirt steak on the preheated grill.
◦ Grill the meats for about 6-8 minutes per side, or until fully cooked and have a nice char. The internal temperature should reach 165°F (74°C) for chicken, 145°F (63°C) for pork, and 135°F (57°C) for medium-rare beef.
◦ Grill the chorizo sausages for about 8-10 minutes, turning occasionally, until fully cooked.
◦ Grill the bell peppers and red onions for about 4-5 minutes per side, until they are tender and have a nice char.
6. Serve:
◦ Arrange the grilled meats and vegetables on a large serving platter.
◦ Serve with steamed rice or tostones, a fresh salad, lime wedges, and chimichurri sauce.


Serving Suggestions:
• For an authentic Dominican experience, serve the Parrillada with a side of avocado slices and a cold drink like a Presidente beer or a refreshing glass of morir soñando (a traditional Dominican beverage made with orange juice and milk).

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