Reverse Marinade, Hot and Sweet Pepper Chicken and Shrimp

Total Time:
26 min
10 min
16 min

4 to 6 servings

  • 2 large red bell peppers
  • 1 pound boneless, skinless chicken thighs
  • Salt and freshly ground black pepper
  • 1 tablespoon dried Italian seasoning or Herbes de Provence
  • 1/4 cup extra-virgin olive oil, plus more liberal drizzling
  • 1 pound large shrimp, peeled and deveined, tails in tact
  • 1 tablespoon seafood seasoning, (recommended: Old Bay)
  • 2 tablespoons white balsamic or red wine vinegar
  • 2 red chilies, seeded and chopped
  • 2 cloves garlic, grated or pasted
  • Put the peppers under the broiler to blacken evenly all over; leave the oven door slightly ajar to allow steam to escape. (Alternatively char the peppers over an open flame on the stovetop.) Put the peppers in a bowl and cover with plastic wrap. Cool the peppers in order to handle, peel and seed.

  • Preheat a grill pan or griddle pan over medium-high heat.

  • Meanwhile, season the chicken with salt and pepper and dried herbs, and coat with a little extra-virgin olive oil. Season the shrimp with the seafood seasoning and toss with a little oil as well.

  • Coarse chop and put the red sweet peppers in a food processor with the vinegar, chilies, garlic and about 1/4 cup extra-virgin olive oil and puree into a sauce.

  • Grill the chicken 6 minutes on each side. Grill shrimp 3 minutes on each side. Toss the chicken and shrimp with the marinade and serve hot or cold or at room temperature.

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