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Grilling a Parrillada Mexicana with Kingsford®
Bring authentic Mexican cuisine to your backyard — this savory assortment of grilled meats, served with Spanish rice and charro beans, is the ultimate Mexican barbecue.
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Ingredients
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beef fajitas
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chicken thighs
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sausage
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shrimp
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Roma tomatoes
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onion
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corn and flour tortillas
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salt, pepper and garlic for seasoning
1 Food Prep
Season one side of all proteins with your favorite rub. We’re using salt, pepper and garlic.
While the seasoning sets, light up your grill.
While the fire sets, return to protein, season the other side.
The fire should be set and ready now.
2 Grill Prep
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
3 The Cook
Apply shrimp, sausage and veggies indirect to the fire for a slower cooking process. Rotate as needed to develop color and doneness until they reach a safe temperature.
Drop the fajita and chicken thighs on to direct heat.
Flip fajita and chicken every two minutes encourage even cooking and doneness until they reach food safe temperature.
Plate and serve all ingredients on a single, family-style platter.
Serve alongside your favorite sides like rice, beans, guacamole, salsas and tortillas.
Use the “flippity-flip” method for even cooking all around the meat and for maximum moisture retention. The flippity-flip method is essentially just constantly flipping the proteins in intermittent time to ensure all meats are ready at the same time.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
For safe meat preparation, reference the USDA website.
Light your fire with Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.
