Ingredients
¼ cup bourbon whiskey
2 cloves fresh garlic, minced
¼ cup soy sauce
¼ cup olive oil
½ cup brown sugar
1 lb shrimp, frozen or fresh, peeled with tail-on
1 lb chicken breast, boneless and skin-on
2 tbsp olive oil, for searing chicken
2 tbsp olive oil, for searing shrimp
2 tbsp olive oil
1 yellow onion, thickly sliced
1 green bell pepper, thickly sliced
lemon wedges
Preparation
Add the bourbon whiskey, fresh garlic, soy sauce, olive oil, and brown sugar in a bowl. Whisk well to combine.
Add the shrimp and chicken and use tongs to coat evenly.
Chill the marinated meat in the refrigerator for 1 hour.
Warm 2 tablespoons of olive oil in a large skillet over medium heat.
Place the chicken on the skillet and sear evenly on both sides until brown.
Warm 2 tablespoons of olive oil on a separate pan and evenly sear the shrimp. Save the marinade for later use.
Transfer both the chicken and shrimp to a foil-covered baking pan and layer the meat.
Season with a pinch of salt and pepper to taste.
Preheat the oven to 360 degrees F.
Roast the meat for 8 minutes.
Saute the yellow onion and green bell pepper in olive oil until tender. Set aside.
Add the leftover marinade and bring it to a boil. Allow the sauce to reduce briefly for around 5 minutes. Whisk the sauce occasionally.
Layer the meat over the onion and pepper sauce. Serve with lemon wedges and enjoy!
