Mixed Grill with Roasted-Garlic-and-Pepper Salsa
The football season has arrived, and it is time to commence the inaugural game with a delectable feast! The Game Day Grilling Series from Summerset Grills brings a multitude of recipes to elevate your football watch party. This week, we are spotlighting the Mixed Grill with Roasted Garlic-and-Pepper Salsa.
This exquisite dish combines chicken, shrimp, and sausages, meticulously marinated in a versatile spicy-citrus marinade. The marinade and the assortment of proteins ensure a symphony of flavors throughout the entire platter. As a crowning touch, this culinary masterpiece is accompanied by a roasted garlic-and-pepper salsa, imparting a subtle smokiness for an unparalleled epicurean delight.
Whether you're a seasoned chef or a novice griller, this meal can be prepared with confidence. You will impress your guests by employing a few techniques and leave them craving more game-day delights. Don't hesitate! Prepare the Mixed Grill with Roasted Garlic-and-Pepper Salsa and showcase your grilling expertise this football season.
Mixed Grill with Roasted Garlic-and-Pepper Salsa 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 of 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
Mixed Grill with Roasted Garlic-and-Pepper Salsa Directions
- Light a grill. In a very large bowl, whisk the oregano and crushed red pepper with the 1/2 cup of olive oil and two tablespoons of lime juice. Toss the shrimp with a few tablespoons of the mixture in a medium bowl—season with salt and pepper. Add the chicken to the large bowl and toss to coat.
- On a sheet of heavy-duty foil, drizzle the garlic with oil; wrap tightly. Remove the chicken from the marinade. Grill the chicken and garlic packet over moderate heat, turning until the chicken is cooked through and the garlic is tender - about 40 minutes. Transfer the chicken to a platter; keep warm.
- Unwrap the garlic and let cool slightly, then squeeze the cloves into a medium bowl. Stir in the peppers, cilantro, and the remaining three tablespoons of lime juice.
- Brush the grill grates with oil. Arrange the shrimp, pickles, and sausages on the grill. Grill until the pickles are lightly charred and the shrimp are pink, 3 to 4 minutes; transfer to the platter. Grill the sausages for 10 minutes, turning, until well-browned all over and cooked through. Add them to the platter. Serve with the salsa and lime wedges.