Family Style Meal Recipe

Prepare the Marinade

In a large bowl whisk together 1 cup olive oil, 1 cup soy sauce, 4 tbsp brown sugar, 2 tsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp black pepper, 2 tsp kosher salt, and 1 tsp red pepper flakes. Zest and juice the fresh lemon into the marinade and whisk until sugar dissolves.

Marinate Proteins

Divide the marinade: pour about 1/3 over the chicken thighs and 1/3 over the pork cubes in separate large bowls or resealable bags. Reserve remaining marinade for basting. Refrigerate the chicken and pork for at least 1 hour, up to 6 hours. Toss the shrimp with a few tablespoons of the reserved marinade 15 minutes before cooking (do not marinate shrimp longer or acid will begin to firm the texture).

Cook the Pork

Preheat oven to 375°F (190°C). Spread pork cubes on a rimmed baking sheet lined with foil. Roast for 25–30 minutes, turning once and basting with reserved marinade halfway through, until pork is cooked through and edges are caramelized (internal temp ~145°F).

Cook the Chicken

While pork roasts, heat a large cast-iron skillet or grill over medium-high heat. Sear marinated chicken thighs 5–7 minutes per side until a deep golden crust forms and internal temp reads 165°F. Baste occasionally with reserved marinade and finish in the oven for 5–8 minutes if needed for thickness.

Cook the Shrimp

Heat a separate skillet over medium-high heat with 1 tbsp olive oil. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and pink. Remove immediately to prevent overcooking and squeeze a little lemon over them.

Roast the Vegetables

Toss halved baby potatoes, baby carrots, quartered onions, and sliced bell peppers with 3 tbsp olive oil, 2 tbsp chopped rosemary (if using), and salt & pepper to taste. Spread on a large baking sheet and roast in the 375°F (190°C) oven alongside the pork for 25–30 minutes until tender and caramelized, turning once halfway through.

Steam the Broccoli

Bring a pot of water to a boil and steam broccoli florets 3–4 minutes until bright green and just tender. Shock in ice water to stop cooking, then toss with a pinch of salt and a drizzle of olive oil or a pat of butter before serving.

Make the Rice

Rinse 3 cups long-grain rice until water runs clear. In a large pot combine rinsed rice, 6 cups chicken stock (or water), 2 tbsp butter and 1 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until liquid is absorbed. Remove from heat and let rest 10 minutes, then fluff with a fork.

Warm the Barbecue Sauce

Gently warm 1 cup barbecue sauce in a small saucepan over low heat. Use for brushing finished chicken and pork or place in a serving bowl for guests.

Garnish

Chop 1 cup fresh parsley and sprinkle over roasted vegetables and proteins. Arrange lemon wedges on the platter for squeezing over shrimp and chicken. Offer hot sauce, salt and pepper at the table.

Brew the Tea

Place 8 black tea bags in a heatproof pitcher. Pour 10 cups boiling water over the tea bags and steep 5–7 minutes for a strong brew. Remove tea bags, squeezing gently. While tea is hot, stir in 1.5 cups granulated sugar until dissolved to make a simple syrup-like sweet tea base.

Cool and Serve

Add 6 cups cold water to the sweetened tea, stir, and refrigerate until chilled. To serve family-style, fill pitchers with ice (to taste) and add lemon slices. Refill pitchers from chilled tea as needed so guests have unlimited sweet iced tea.

Arrange rice in a large shallow serving bowl. Place roasted vegetables on a platter next to rice. Slice chicken thighs against the grain and layer with pork cubes and shrimp on a second large platter. Drizzle warmed barbecue sauce over meats or place sauce in a bowl for guests to help themselves. Sprinkle chopped parsley and place lemon wedges around platters. Keep iced tea pitchers full and set glasses with ice at the table for unlimited refills.