Parrilla Mix (12 People) Recipe

Prep chicken

Rinse and pat dry the 12 chicken pieces. Place in a large nonreactive container or heavy-duty zip-top bags.

Make chicken marinade

In a bowl, whisk together 1 cup olive oil, 1 cup lime juice, 1/2 cup soy sauce, 6 tbs minced garlic, 2 tsp ground cumin, 2 tsp smoked paprika, 1 tbs dried oregano, 2 tsp black pepper and 2 tbs salt until combined.

Marinate chicken

Pour marinade over chicken, turning to coat. Seal and refrigerate for at least 4 hours or preferably overnight (up to 24 hours). Turn once halfway through.

Prep churrasco

Pat the 6 steaks dry. Combine 1/4 cup olive oil, 2 tbs minced garlic, 2 tbs soy sauce, 2 tbs lime juice, 2 tbs coarse salt and 2 tsp black pepper. Rub onto both sides of the steaks and let sit at room temperature 30–45 minutes before grilling.

Prep sausages

Prick each of the chorizo and morcilla links a few times with a fork so they won't burst. Keep refrigerated until ready to grill.

Grill order and temperature

Heat grill to medium-high (about 400–450°F / 200–230°C). Start by placing morcilla and chorizo over direct heat for 6–10 minutes, turning occasionally until browned and cooked through. Move to cooler zone to keep warm. Grill churrasco steaks 3–6 minutes per side depending on thickness for medium-rare to medium; rest 8–10 minutes before slicing. Grill the marinated chicken over indirect to medium heat for 20–30 minutes, turning occasionally until internal temp reaches 165°F (74°C). Finish chicken over direct heat for char if desired.

While meats marinate or 45–60 minutes before serving, bring a large pot of water (about 3 liters) to a boil. Add 2 tbs salt and the peeled, cut yuca (4 lbs). Boil 20–30 minutes until tender and easily pierced with a fork, taking care to remove the fibrous core pieces if desired. Drain well, return to pot, add 4 tbs butter or olive oil and toss gently. Keep warm until serving; finish on the grill for 3–5 minutes per side if you want a light char and extra flavor.

If using frozen arepas, thaw according to package directions. To serve 24 mini arepas warm, lightly brush with oil or butter and place on the grill or comal over medium heat 3–5 minutes per side until puffed and golden. Keep wrapped in a towel to stay warm.

For grilled cheese: slice the queso into 1/2-inch slabs. Heat a cast-iron pan or grill to medium-high, brush cheese slabs lightly with 2 tbs oil and grill 2–3 minutes per side until nicely browned and warmed but not fully melted. Remove and keep warm.

In a large bowl combine 8 cups shredded green cabbage, 4 cups shredded red cabbage, 3 cups grated carrot and 1 cup thinly sliced red onion. In a small bowl whisk together 1 cup mayonnaise, 3 tbs white vinegar, 2 tsp sugar, 1 tsp salt and 1 tsp black pepper. Pour dressing over vegetables and toss to combine. Refrigerate at least 30 minutes to meld flavors. Taste and adjust salt or acidity before serving.

In a food processor or blender combine 4 ripe avocados (peeled and pitted), 1 cup packed cilantro, 1 seeded green bell pepper, 1 seeded jalapeño (optional), 2 garlic cloves, 3 tbs vinegar, 2 tbs lime juice, 1/2 cup olive oil, 1/4 cup water (add more as needed), 2 tsp salt and 1 tsp black pepper. Pulse until smooth but slightly textured. Adjust seasoning and thin with additional water or olive oil if needed. Transfer to a bowl, cover surface with plastic wrap and refrigerate until ready to serve.

When all components are ready, transfer meats to a large platter: slice churrasco across the grain into thin slices, arrange chicken pieces, chorizos and morcillas. Add yuca, 24 mini arepas and grilled cheese to the platter or on separate serving trays.

Place the coleslaw and guasacaca in serving bowls. Garnish with lime wedges and 1/2 cup chopped fresh cilantro. Serve family-style so guests can build plates with meats, arepas, yuca, grilled cheese, salad and generous spoonfuls of guasacaca.

Leftovers: refrigerate meats and sauces separately up to 3–4 days. Reheat meats gently on the grill or oven to preserve texture.