Grilled Chicken And Shrimp With Pancetta And Chimichurri

Name: Grilled Chicken And Shrimp With Pancetta And Chimichurri
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 6 (6-ounce) boneless and skinless chicken breast halves; 1 pound jumbo shrimp, peeled and deveined; 2 tablespoons dried oregano; Kosher salt and freshly ground black pepper; Olive oil, for drizzling; 2 tablespoons olive oil; 8 ounces pancetta, cut into 1/4-inch cubes; 3 cloves garlic; 1 cup packed fresh parsley leaves; 1/2 cup fresh oregano leaves or 2 tablespoons dried; 1/3 cup red wine vinegar; 1 cup extra-virgin olive oil; 3 tablespoons lemon juice; Kosher salt

20 MINPrep Time

30 MINCook Time

6 to 8Servings

by Giada De Laurentiis

Photo Credit: Elizabeth Newman

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This recipe is full of amazing punchy flavor at every turn - I have a feeling it's going to be your new grilling go-to for company once you try it. The chimichurri adds such fantastic brightness that makes it all feel so fresh and summery, while the pancetta gives it that savory salty flavor.

Grilled Chicken And Shrimp With Pancetta And Chimichurri

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Image of Grilled Chicken And Shrimp With Pancetta And Chimichurri

Ingredients

For The Chicken And Shrimp

6 (6-ounce) boneless and skinless chicken breast halves
1 pound jumbo shrimp, peeled and deveined
2 tablespoons dried oregano

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Kosher salt and freshly ground black pepper
Olive oil, for drizzling

For The Pancetta And Chimichurri

2 tablespoons olive oil
8 ounces pancetta, cut into 1/4-inch cubes
3 cloves garlic
1 cup packed fresh parsley leaves
1/2 cup fresh oregano leaves or 2 tablespoons dried
1/3 cup red wine vinegar
1 cup extra-virgin olive oil

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3 tablespoons lemon juice
Kosher salt

Instructions

Preheat a grill pan or preheat a gas or charcoal grill.
Season the chicken and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.
In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside.
In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.
Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.

Nutrition

Nutrition Serving Size: 6
per serving: Calories; 734

Amount/Serving % Daily Value

Carbs: 6 grams
Protein: 41 grams
Fat: 61 grams
Saturated Fat: 12 grams
Cholestrol: 210 milligrams
Sodium: 658 milligrams
Fiber: 3 grams
Sugar: 1 grams

dairy free

gluten free

nut free

1 comment

Laura - Aug 22

Made this for my husband’s birthday and used only chicken. It was a monster hit. I never would have thought of pairing chimichurri with pancetta, but the flavor combo was excellent. Highly recommend this recipe.