Key West Chicken and Shrimp
By Aranna Hasan Delwar
This copycat Cheddar's Vital West chicken and shrimp dish, with a heavenly custom made pineapple pico de gallo, is loaded with flavor and variety. Chicken and shrimp are marinated momentarily in a zingy jalapeño-lime marinade, barbecued, and afterward finished off with pineapple pico de gallo. Presented with rice or cauliflower rice, and a green vegetable or plate of mixed greens, this makes a dazzling dinner.
Planning Time:
15 mins
Cook Time:
15 mins
Marinate Time:
1 hr
All out Time:
1 hr 30 mins
Servings:
4
Fixings
Pineapple Pico de Gallo:
3/4 cup diced new pineapple
1/4 cup diced red onion
1/4 cup minced jalapeno pepper
1/4 cup diced tomato
3 tablespoons minced new cilantro
2 tablespoons new lime juice
1 squeeze salt
Key West Chicken and Shrimp:
1/2 cup squeezed orange
1/2 cup minced jalapeno pepper
1/4 cup white wine vinegar
1 lime, zested and squeezed
2 tablespoons avocado oil
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon granulated garlic
1/4 teaspoon salt and newly ground dark pepper, or to taste
4 boneless skinless chicken bosoms
1 pound medium shrimp, stripped and deveined
lime wedges (discretionary)
new cilantro branches (discretionary)
Headings
Join pineapple, red onion, 1/4 cup minced jalapeño, tomato, 3 tablespoons cilantro, 2 tablespoons lime juice, and 1 squeeze salt in a non-responsive bowl, and throw to blend well. Refrigerate until prepared to utilize.
In a bowl with a cover, mix together squeezed orange, 1/2 cup minced jalapeño, white wine vinegar, zing and juice of 1 lime, avocado oil, honey, soy sauce, granulated garlic, salt, and dark pepper.
Pound chicken to a uniform thickness and spot in a 11x7-inch baking dish. Pour around 50% of the marinade over chicken, cover, and refrigerate for 60 minutes, turning part of the way through.
Cover and refrigerate remaining marinade until prepared to utilize.
After chicken has marinated 45 minutes, place shrimp into the bowl with residual marinade, and throw to cover shrimp well. Cover and refrigerate for 15 minutes.
Eliminate shrimp from marinade however don't dry. Put shrimp on metal sticks and refrigerate until prepared to utilize. Dispose of marinade.
Preheat an open air barbecue for medium intensity. Clean and oil the meshes, utilizing utensils and an oil-immersed paper towel.
Eliminate chicken from marinade, however don't dry. Dispose of marinade.
Barbecue chicken until meat is at this point not pink and squeezes run clear, 4 to 5 minutes for every side, contingent upon thickness. A moment read thermometer, embedded into the thickest piece of chicken, ought to peruse something like 165 degrees F (74 degrees C). Eliminate to a plate and keep warm under a foil tent.
Barbecue shrimp sticks until shrimp is misty and has some tone from the barbecue, 1 to 2 minutes for each side.
Serve every chicken bosom with pineapple pico de gallo. Top with barbecued shrimp; embellish with lime cuts and cilantro.
Nourishment Realities
(per serving)
489
Calories
13g
Fat
25g
Carbs
65g
Protein
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