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Chicken and Shrimp with Pancetta Chimichurri

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Rate this recipe 4.3/5 (3 Votes)

Ingredients

  • For Chicken and Shrimp:
  • 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
  • For 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
  • 3 tablespoons lemon juice
  • Kosher salt and freshly ground black pepper

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

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.

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