Chicken and Shrimp with Pancetta Chimichurri

Total Time:
50 min
20 min
30 min

6 to 8 servings

  • 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
  • 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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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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