Grilled Chicken and Shrimp Cioppino
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
This grilled chicken and shrimp cioppino is our version of San Francisco's classic Italian fish stew. It features grilled chicken and succulent shrimp in a tomato and wine sauce.
Go Get This Stuff
  • 2 chicken breasts or thighs, boneless and skinless
  • 1 pound medium shrimp, fresh or frozen, thawed, shelled and deveined
  • olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 stalk celery, chopped
  • 1 red bell pepper, diced
  • 1 14 oz can diced tomatoes
  • 2 bay leaves
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 tablespoon fresh chopped oregano
  • Kosher salt and freshly ground black pepper, to taste
  • red pepper flakes, per taste
  • 1 tablespoon fresh chopped parsley, optional (for garnish)
  • French or sourdough bread
Then Do This
  1. Prepare a grill for direct cooking over high heat.
  2. Lightly brush the chicken and shrimp with olive oil. Season with salt and pepper. Grill the chicken over fire with the lid closed. Cook until slightly browned and grill marks are prevalent. Don't worry about completely cooking the chicken, it will finish in the skillet.
  3. Before removing chicken, grill the shrimp for about a minute per side.
  4. Remove chicken and shrimp and set aside.
  5. Place a large cast iron skillet, Dutch oven or even a disposable aluminum pan over the fire and heat the olive oil. Sauté onion, garlic, celery and carrots for about 5 minutes or until onion becomes translucent.
  6. Add bell pepper, tomatoes, bay leaves, wine, chicken broth and oregano. Season per taste with salt, pepper and red pepper flakes. Close lid and allow to cook and reduce for about 15 minutes. Stir halfway.
  7. Cut chicken into 1-inch pieces. After the 15 minute cooking time, stir chicken into cioppino mixture. Close grill and allow to cook an additional 10 minutes or until an instant-read meat thermometer registers 160°F (70°C) when inserted into the chicken.
  8. Add the shrimp and cook an additional 2 minutes.
  9. Carefully remove skillet or Dutch oven from grill. Remove bay leaves and garnish with parsley.
  10. Serve in bowls with bread on the side.
Recipe is easily adaptable to stove-top cooking. Follow same instructions as the grilling method.
Recipe by BarbequedChicken at