Reverse Marinade, Hot and Sweet Pepper Chicken and Shrimp

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  • Level: Intermediate
  • Total: 26 min
  • Prep: 10 min
  • Cook: 16 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. Preheat a grill pan or griddle pan over medium-high heat.
  3. 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.
  4. 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.
  5. 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.