Mixed Grill with Roasted-Garlic-and-Pepper Salsa Recipe

Name: Mixed Grill with Roasted-Garlic-and-Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dried oregano; 1 tablespoon crushed red pepper; 1/2 cup extra-virgin olive oil, plus more for drizzling; 5 tablespoons fresh lime juice; 1 pound large shrimp, shelled and deveined; Kosher salt; Freshly ground black pepper; 6 pounds bone-in chicken parts; 3 heads of garlic, halved crosswise; 6 ounces mixed small sweet and hot peppers, thinly sliced (2 cups); 1/3 cup coarsely chopped cilantro; 8 half-sour pickles (1 pound), halved lengthwise; 3 pounds assorted sausages; Lime wedges, for serving

Servings: persons

2 tablespoons dried oregano
1 tablespoon crushed red pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
5 tablespoons fresh lime juice
1 pound large shrimp, shelled and deveined
Kosher salt
Freshly ground black pepper
6 pounds bone-in chicken parts
3 heads of garlic, halved crosswise
6 ounces mixed small sweet and hot peppers, thinly sliced (2 cups)
1/3 cup coarsely chopped cilantro
8 half-sour pickles (1 pound), halved lengthwise
3 pounds assorted sausages
Lime wedges, for serving

1
Light a grill.
2
In a very large bowl, whisk the oregano and crushed red pepper with the 1/2 cup of olive oil and 2 tablespoons of the lime juice.
3
In a medium bowl, toss the shrimp with a few tablespoons of the mixture.
4
Season with salt and pepper.
5
Add the chicken to the large bowl and toss to coat.
6
On a sheet of heavy-duty foil, drizzle the garlic with oil; wrap tightly.
7
Remove the chicken from the marinade.
8
Grill the chicken and garlic packet over moderate heat, turning, until the chicken is cooked through and the garlic is tender, 40 minutes.
9
Transfer the chicken to a platter; keep warm.
10
Unwrap the garlic and let cool slightly, then squeeze the cloves into a medium bowl.
11
Stir in the peppers, cilantro and the remaining 3 tablespoons of lime juice.
12
Brush the grill grates with oil.
13
Arrange the shrimp, pickles and sausages on the grill.
14
Grill until the pickles are lightly charred and the shrimp are pink, 3 to 4 minutes; transfer to the platter.
15
Grill the sausages for 10 minutes, turning, until well-browned all over and cooked through.
16
Add them to the platter.
17
Serve with the salsa and lime wedges.

2439

kcal

Calories

Fat

209

Carbs

276

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons dried oregano, 1 tablespoon crushed red pepper, 1/2 cup extra-virgin olive oil, plus more for drizzling, 5 tablespoons fresh lime juice, and more.

Yes, Mixed Grill with Roasted-Garlic-and-Pepper Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mixed Grill with Roasted-Garlic-and-Pepper Salsa

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