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Key West Chicken and Shrimp
Key West Chicken and Shrimp
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Tasty Key West chicken and shrimp with pineapple pico de gallo. Marinated in zesty jalapeño-lime, then grilled.
Ingredients:
  • 2 Tablespoons avocado oil
  • 2 Tablespoons honey
  • Zest and juice of a lime
  • 2 Tablespoons soy sauce
  • 1/4 cup white wine vinegar
  • 1/2 cup orange juice
  • 1 Tablespoons granulated garlic
  • 1/2 cup minced jalapeño pepper
  • Salt and freshly ground black pepper to taste
  • 4 boneless, skinless chicken breasts
  • 1 pound medium shrimp, peeled and deveined
  • Lime slices (optional)
  • Fresh cilantro sprigs (optional)
Instructions:
  • In a non-reactive bowl, mix together pineapple, red onion, 1/4 cup minced jalapeño, tomato, 3 tablespoons cilantro, 2 tablespoons lime juice, and a pinch of salt. Chill in the refrigerator until serving.
  • Mix orange juice, 1/2 cup minced jalapeño, white wine vinegar, zest and juice of 1 lime, avocado oil, honey, soy sauce, granulated garlic, salt, and black pepper in a covered bowl.
  • Evenly flatten the chicken and arrange it in an 11x7-inch baking dish. Drizzle half of the marinade over the chicken, cover, and chill for 1 hour, rotating the chicken halfway through marinating.
  • Chill the extra marinade in the refrigerator until needed.
  • Once the chicken has marinated for 45 minutes, add the shrimp to the bowl with the leftover marinade. Toss the shrimp well to ensure they are evenly coated. Cover the bowl and refrigerate for an additional 15 minutes.
  • Take the shrimp out of the marinade, leaving them moist. Thread the shrimp onto metal skewers and chill in the refrigerator until needed. Dispose of the marinade.
  • Prepare the outdoor grill by preheating it to medium heat. Use tongs to clean and oil the grates with an oil-saturated paper towel.
  • Take out the chicken from the marinade, keeping it moist, and discard the marinade.
  • Grill the chicken until it's fully cooked and the juices run clear, about 4 to 5 minutes per side based on thickness. Use an instant-read thermometer to ensure it reaches at least 165 degrees F (74 degrees C). Place the chicken on a plate and cover it with foil to keep it warm.
  • Grill shrimp skewers until they turn opaque with a beautiful char, about 1 to 2 minutes on each side.
  • Plate each succulent chicken breast alongside a vibrant pineapple pico de gallo, then crown it with savory grilled shrimp. Garnish this stunning dish with fresh lime slices and fragrant cilantro.

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