Chicken and Shrimp with Pancetta Chimichurri

Save Recipe
  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
Share This Recipe


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


  1. Preheat a grill pan or preheat a gas or charcoal grill.
  2. 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.
  3. 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.
  4. 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.
  5. Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.

Shrimp and Chicken Etouffee

Chicken and Shrimp with Stuffing

Smoked Chicken and Shrimp Bisque

Green Coconut Shrimp and Chicken Curry

Spiced Chicken and Shrimp "Egg" Rolls

Pad Thai with Chicken and Shrimp

Caribbean Pepper Pot with Chicken and Shrimp

Slow-Cooker Smoked Chicken and Shrimp Gumbo