Grilled Cilantro Chicken and Shrimp

Name: Grilled Cilantro Chicken and Shrimp
Prep time: 1 h 25 min
Cook time: 1 h 40 min
Total time: 3 h 5 min
Cuisine: American, Latin American
Ingredients: 1 cup coarsely chopped fresh cilantro; 1 teaspoon black pepper; 1 teaspoon coarse salt; 1 cup extra-virgin olive oil; 1 ⁄4 cup fresh lime juice; 1 ⁄4 cup fresh lemon juice; 4 cloves garlic crushed and peeled; 8 boneless skinless chicken breasts (6 to 8 ounces each); FOR THE GUACAMOLE; 3 ripe medium avocados halved and pitted; 1 medium tomato cored, seeded, and chopped; 1⁄4 cup finely chopped red onion; 1 teaspoon garlic powder; 3 ⁄4 teaspoon coarse salt; 1 ⁄2 teaspoon black pepper; 2 tablespoons fresh lime juice; FOR THE CHICKEN AND SHRIMP; 24 large shrimp peeled and deveined; 3 tablespoons fresh lime juice; 1 tablespoon Tajín seasoning*; Coarsely chopped fresh cilantro; Lime wedges

7 steps

Prep:1h 25minCook:1h 40min

Enjoy this recipe from Melissa’s new cookbook, The Whole30 Friends & Family —it’s the perfect entree for your end-of-summer cookout.

Updated at: Thu, 17 Aug 2023 09:03:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories562.4 kcal (28%)

Total Fat39.3 g (56%)

Carbs11.1 g (4%)

Sugars2.3 g (3%)

Protein42.6 g (85%)

Sodium775.5 mg (39%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

MAKE THE CILANTRO MARINADE: For the marinade, in a blender or food processor, combine the cilantro, pepper, salt, olive oil, lime juice, lemon juice, and garlic. Cover and blend or process until smooth. Place the chicken breasts in 2 large resealable plastic bags; add half of the marinade to each bag. Marinate in the refrigerator at least 1 hour but no more than 2 hours.

Step 2

MAKE THE GUACAMOLE: Meanwhile, scoop the avocado flesh into a medium bowl. Mash with a fork. Stir in the tomato, onion, garlic powder, salt, pepper, and lime juice. Cover and refrigerate until ready to serve.

Step 3

MAKE THE CHICKEN AND SHRIMP: Preheat the grill to high. Remove the chicken from the marinade; discard the marinade. Arrange the chicken on a grill rack. Grill, turning once halfway through, until cooked ( 165°F ), 14 to 15 minutes.

Step 4

MEANWHILE, place the shrimp in a large bowl. Drizzle the lime juice over the shrimp and toss to coat. Sprinkle the Tajín seasoning over the shrimp and toss to coat.

Step 5

TRANSFER the chicken to a large platter; tent with foil to keep warm. Add the shrimp to the grill. Cook, turning once halfway through, until trans- lucent and pink, 2 to 3 minutes.

Step 6

SERVE the chicken with the shrimp and guacamole. Top with cilantro and serve with lime wedges.

Step 7

*Tajín seasoning is a shortcut to great flavor in this recipe. It’s a popular seasoning blend in Mexico and is often sprinkled on mango or melon. The only ingredients are dried and ground chiles, salt, and dehydrated lime juice—so it’s totally compatible.