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Grilled Cilantro Chicken & Shrimp from The Whole30 Friends & Family

Enjoy this recipe from Melissa’s new cookbook, The Whole30 Friends & Family —it’s the perfect entree for your end-of-summer cookout.
Prep Time 25 minutes
Cook Time 15 minutes
Marinate 1 hour
Total Time 1 hour 40 minutes
Servings 8

Ingredients

For the marinade

  • 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

Instructions

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