Chicken, Shrimp and Steak Parrillada

Name: Chicken, Shrimp and Steak Parrillada
Prep time: 20M
Total time: 80M
Yield: 8-10 Servings
Ingredients: 1½ cups Mojo Criollo MarinadeGOYA® Mojo Criollo Marinade; 2 tbsp. Adobo All-Purpose Seasoning with Pepper+ 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided; 2 Chicken, Shrimp and Steak Parrilladastriploin steaks (each about 7 oz.); 3 lbs. Chicken, Shrimp and Steak Parrilladamixed bone-in skin-on chicken pieces, such as thighs, drumsticks and wings; 1 lb. Chicken, Shrimp and Steak Parrilladaunpeeled large shrimp (16 to 20 count); 1 tbsp. Chicken, Shrimp and Steak Parrilladafreshly squeezed lime juice; 3 Chicken, Shrimp and Steak Parrilladalimes, halved; ¼ cup Chicken, Shrimp and Steak Parrilladafinely chopped cilantro; ¼ cup Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 2 tbsp. Jalapeño Nacho Slicesfinely chopped GOYA® Jalapeño Nacho Slices; 2 tbsp. Lime JuiceGOYA® Lime Juice; 2 tsp. Minced GarlicGOYA® Minced Garlic; 1 tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper; 1 tsp. Oregano Leafcrumbled GOYA® Oregano Leaf; 20 Corn TortillasGOYA® Corn Tortillas, warmed; 2 tbsp. Chicken, Shrimp and Steak Parrilladachopped cilantro; Salsa Pico de Gallo – MildGOYA® Pico de Gallo Salsa; Chicken, Shrimp and Steak Parrilladaavocado

Jump to recipe

Easily prepare this incredible Chicken, Shrimp and Steak Parrillada, a feast of flavors and perfect for enjoying outdoors. Start by marinating everything with GOYA® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-udi="https://goya.com/en/products/mojo-criollo-marinade">Mojo Criollo Marinade</a> and GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>, 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.

Total Time

80m

Prep Time:20m

Yields:8-10 Servings

Save

Ingredients

Mixed Parrillada:

1½ cups

GOYA® Mojo Criollo Marinade

2 tbsp.

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

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

limes, halved

Cilantro and Jalapeño Chimichurri:

¼ cup

finely chopped cilantro

¼ cup

GOYA® Extra Virgin Olive Oil

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:

GOYA® Corn Tortillas , warmed

2 tbsp.

chopped cilantro

GOYA® Salsa Pico de Gallo – Mild

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.

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Weekly Menu Today

Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags

Chicken, Shrimp and Steak Parrillada

Prep Time: 20m

Total time: 80m

Yields: 8-10 Servings

Ingredients

Mixed Parrillada:

1½ cups

GOYA® Mojo Criollo Marinade

2 tbsp.

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

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

limes, halved

Cilantro and Jalapeño Chimichurri:

¼ cup

finely chopped cilantro

¼ cup

GOYA® Extra Virgin Olive Oil

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:

GOYA® Corn Tortillas , warmed

2 tbsp.

chopped cilantro

GOYA® Salsa Pico de Gallo – Mild

avocado

Directions

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

Step 7

Step 8

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

Return

Kitchen View

Chicken, Shrimp and Steak Parrillada

Prep Time: 20m

Total time: 80m

Yields: 8-10 Servings

Ingredients

Mixed Parrillada:

1½ cups

GOYA® Mojo Criollo Marinade

2 tbsp.

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

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

limes, halved

Cilantro and Jalapeño Chimichurri:

¼ cup

finely chopped cilantro

¼ cup

GOYA® Extra Virgin Olive Oil

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:

GOYA® Corn Tortillas , warmed

2 tbsp.

chopped cilantro

GOYA® Salsa Pico de Gallo – Mild

avocado

Directions

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

Step 7

Step 8

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

Chicken, Shrimp and Steak Parrillada

Ingredients

Directions

Products in this Recipe

Mojo Criollo Marinade

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Jalapeño Nacho Slices

Lime Juice

Minced Garlic

Oregano Leaf

Corn Tortillas

Salsa Pico de Gallo – Mild

Related Recipes

Main Dish

Puerto Rican Inspired Bitter Orange Chicken

Main Dish

Citrus and Chile-Roasted Chicken

Main Dish

Peruvian Roasted Chicken

Main Dish

Grilled Paella with Chicken and Shrimp

Main Dish

Easy Grilled Chicken Thighs in BBQ Sauce

Main Dish

Baked Chicken with Spanish Olives

Main Dish

Citrus Grilled Chicken

Main Dish

Grilled Lemon-Garlic Chicken with Chickpea Salad

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Weekly Menu Today

Join La Cocina Goya®

Recipe Tags

Chicken, Shrimp and Steak Parrillada

Ingredients

Directions

Chicken, Shrimp and Steak Parrillada

Ingredients

Directions

Join GOYA® now