Grilled Chicken & Shrimp Recipe

Make the marinade

Mince the garlic finely or grate it. In a medium bowl whisk together 1/4 cup olive oil, 2 tablespoons fresh lemon juice, minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until combined.

Divide marinade

Reserve about 3 tablespoons of the prepared marinade in a small bowl for basting/finishing. The remaining marinade will be split between the chicken and the shrimp.

Prep the chicken

If breasts are thick, butterfly or pound them to an even thickness about 3/4 inch. Place the chicken in a shallow dish or zip-top bag and pour half of the remaining marinade over it, turning to coat thoroughly.

Marinate

Cover or seal and refrigerate for at least 30 minutes and up to 2 hours. Do not marinate longer than 4 hours with citrus in the marinade to avoid mushy texture.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly by dipping a folded paper towel in 1 teaspoon olive oil and using tongs to rub the oil over the grates.

Grill the chicken

Place chicken on the hot grill. Cook 5–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part registers 160–165°F (71–74°C). During grilling, brush with reserved marinade once after flipping (do not reuse marinade that touched raw chicken).

Rest the chicken

Transfer chicken to a cutting board and let rest 5 minutes so juices redistribute. Slice crosswise into 1/2-inch slices before serving.

Prep the shrimp

Pat shrimp dry with paper towels. Place shrimp in a bowl and pour the other half of the remaining marinade over them, tossing to coat. Marinate shrimp for 10–20 minutes only.

Skewer (optional)

If using skewers, thread shrimp onto soaked wooden or metal skewers for easy flipping. Leave a little space between shrimp so heat circulates.

Grill the shrimp

Place shrimp directly on the grill or on the grill pan over medium-high heat. Grill 2–3 minutes per side, until shrimp are opaque and firm and reach 120–130°F (49–54°C). Avoid overcooking.

Finish with butter and reserved marinade

In the last 30 seconds of grilling, brush the reserved 3 tablespoons of marinade on shrimp and, if using, dot with 1 tablespoon of butter to melt over them for a shiny finish.

Arrange sliced grilled chicken and shrimp on a platter. Sprinkle with 2 tablespoons chopped fresh parsley and serve with lemon wedges. Squeeze lemon over protein just before eating.

Serve suggestions: accompany with grilled vegetables, rice, or a simple salad.