Chicken and Shrimp with Pancetta Chimichurri

  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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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.
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