South Texas Barbecued Chicken Shrimp
Transport your taste buds straight to the Lone Star State with this smoky, savory South Texas Barbecued Chicken Shrimp recipe, where tender chicken thighs and succulent shrimp collide on the grill for a show-stopping duo. This dish is a flavor-packed masterpiece, featuring a vibrant marinade of olive oil, garlic, smoked paprika, and chili powder, combined with a tangy barbecue sauce glaze that caramelizes to perfection. The shrimp, kissed with lime juice and a touch of barbecue sauce, grill quickly to juicy, charred perfection. Topped with fresh cilantro and a final squeeze of lime, this recipe is perfect for summer cookouts or casual family dinners. Ready in under an hour, it’s a versatile crowd-pleaser served with grilled veggies, coleslaw, or fluffy rice. Whether you're craving bold Tex-Mex inspiration or a memorable barbecue twist, this South Texas favorite promises to impress.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 16 pieces Large shrimp, peeled and deveined
- 1 cup Barbecue sauce
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
Preheat your grill to medium-high heat, about 375-400°F (190-200°C). For indoor cooking, preheat a grill pan over medium-high heat.
In a small bowl, mix the olive oil, minced garlic, smoked paprika, chili powder, ground cumin, salt, and black pepper. This forms a flavorful marinade.
Rub the marinade evenly over the chicken thighs, ensuring they are well coated. Set aside to let the flavors develop for 15 minutes.
In a separate bowl, toss the shrimp with 2 tablespoons of barbecue sauce and 1 tablespoon of lime juice. Refrigerate until ready to grill.
Place the marinated chicken thighs on the preheated grill. Grill for 20-25 minutes, flipping every 5-7 minutes to ensure even cooking, until the internal temperature reaches 165°F (74°C). Brush the chicken with barbecue sauce during the last 5 minutes of grilling to create a sticky glaze.
About 5 minutes before the chicken is done, add the shrimp to the grill. Cook for 2-3 minutes per side until they are pink and slightly charred. Avoid overcooking the shrimp to keep them tender.
Remove the chicken and shrimp from the grill. Let the chicken rest for 5 minutes before serving.
Squeeze the remaining lime juice over the grilled chicken and shrimp. Garnish with freshly chopped cilantro for a burst of freshness.
Serve hot with your favorite sides, such as grilled vegetables, coleslaw, or rice.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 5972 mg | 260% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 91.1 g | ||
| Protein | 217.2 g | 434% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 367 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2855 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
