Chicken Mixed Grill
A flavorful mixed grill featuring marinated chicken, beef, and sausages, perfect for outdoor gatherings and satisfying meat lovers with bold, smoky flavors.
Ingredients
Instructions
- Place chicken in a glass bowl; coat with chimichurri marinade and let stand for 3 hours.
- Place beef in a separate container and let stand for 1 hour.
- Preheat grill; brush grid with vegetable oil.
- Place dark meat chicken over direct heat; cover and cook for 15 minutes.
- Add white meat chicken; cover and cook for an additional 5 minutes.
- Place sausages on the grill; continue to cook for 10 minutes.
- Thread beef onto skewers and cook for 15 minutes.
Tips & Substitutions
For a flavorful twist, try using different types of sausages, such as spicy Italian or chorizo, to enhance the dish. If you're short on time, marinate the chicken for at least 30 minutes instead of 3 hours. For a more intense flavor, consider adding garlic or red pepper flakes to the chimichurri marinade. Make sure to keep the grill clean by brushing it with vegetable oil before cooking to prevent sticking.
Serving Suggestions
Serve the mixed grill alongside a fresh garden salad or grilled vegetables for a balanced meal. This dish pairs beautifully with Shoe String Chicken Salad for a refreshing contrast. Consider serving with crusty bread to soak up the chimichurri sauce or a side of rice to round out the meal. You can also offer a selection of dipping sauces for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken, beef, and sausages in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them on the grill for a few minutes to regain some of that smoky flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Mixed Grill contains roughly 47 calories, with 5g protein, 0g carbohydrates, and 3g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken works well and will cook faster than bone-in pieces. Just adjust the cooking time to prevent overcooking, aiming for about 10 minutes on the grill. Ensure it reaches an internal temperature of 165°F (74°C) for safety.
What can I substitute for chimichurri marinade?
If you don't have chimichurri, you can use a simple mixture of olive oil, vinegar, garlic, and herbs like parsley or cilantro. Alternatively, a store-bought vinaigrette or barbecue sauce can be used for a different flavor profile, though it will change the overall taste of the dish.
How do I know when the beef is done cooking?
For medium-rare beef, aim for an internal temperature of 130-135°F (54-57°C), which typically takes about 15 minutes on the grill. Use a meat thermometer to check the temperature for accuracy. If you prefer it well done, cook until it reaches 160°F (71°C).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).