BBQ Chicken and Shrimp from Ruby Tuesday features tender grilled chicken and succulent shrimp glazed with smoky barbecue sauce, served alongside vibrant seasonal vegetables and fluffy mashed potatoes for a hearty and flavorful meal.
Equipments
- Grill or grill pan
- Tongs
- Basting brush
- Saucepan (for mashed potatoes)
- Potato masher or ricer
- Large pot (for boiling potatoes)
- Colander
- Mixing bowl
- Vegetable steamer or additional saucepan (for vegetables)
- Cutting board
- Chef’s knife
- Serving platter or plates
Ingredients
- 2 boneless, skinless chicken breasts
- 8 large shrimp, peeled and deveined
- 1/2 cup smoky barbecue sauce
- 1 tablespoon olive oil
- Salt
- Black pepper
- 3 large russet potatoes
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- Seasonal vegetables (e.g., broccoli, carrots, zucchini)
Using fresh, high-quality chicken breasts and large, peeled shrimp ensures the best texture and flavor for your BBQ Chicken and Shrimp dish. Opt for a smoky barbecue sauce with a balanced blend of spices to recreate the signature taste found at Ruby Tuesday. Russet potatoes yield fluffy mashed potatoes when boiled properly and mashed with whole milk and unsalted butter for creaminess. Seasonal vegetables like broccoli, carrots, and zucchini can be steamed for a vibrant and nutritious side, complementing the hearty main dish. Your copycat BBQ Chicken and Shrimp from Ruby Tuesday captures the essence of tender grilled proteins glazed with smoky sauce, paired perfectly with comforting mashed potatoes and fresh seasonal vegetables.
Instructions
- Preheat grill or grill pan to medium-high heat.
- Season chicken breasts and shrimp with olive oil, salt, and black pepper.
- Place chicken on the grill; cook for 4–5 minutes per side.
- Add shrimp to the grill; cook 2–3 minutes per side.
- Baste both chicken and shrimp with barbecue sauce during the last 2 minutes of grilling.
- Remove chicken and shrimp from grill; tent with foil and set aside.
- Peel and cut russet potatoes into chunks.
- Boil potatoes in a large pot of salted water until tender, about 15–20 minutes.
- Drain potatoes in a colander.
- Mash potatoes with butter and milk until smooth; season with salt and pepper.
- Cut and prepare seasonal vegetables as desired.
- Steam or sauté vegetables until just tender.
- Arrange grilled chicken, shrimp, mashed potatoes, and vegetables on plates.
- Serve immediately.
Substitution
The BBQ Chicken and Shrimp copycat from Ruby Tuesday combines smoky-glazed grilled chicken and shrimp with mashed potatoes and seasonal vegetables for a satisfying meal. You can substitute chicken thighs for breasts if you prefer juicier meat or if they're more readily available. Should fresh shrimp be hard to find, frozen shrimp work well as long as they're thoroughly thawed and patted dry before grilling. If you don't have a grill or grill pan, broiling the protein or cooking it in a cast-iron skillet creates a similar charred effect. Using heavy cream instead of whole milk in the mashed potatoes will yield a richer texture when butter is incorporated.
Tips
Make sure the grill or grill pan is preheated to medium-high before cooking to achieve a perfect sear on your chicken and shrimp. When basting with barbecue sauce, apply it in the last two minutes of grilling to prevent burning while enhancing flavor. For creamy mashed potatoes, use russet potatoes boiled until fork-tender, then mash with warm whole milk and unsalted butter for optimal texture. Your seasonal vegetables should be steamed or sauteed just until tender to preserve their vibrant color and fresh taste.
Nutritions
BBQ Chicken and Shrimp from Ruby Tuesday offers a balanced meal rich in protein from both lean chicken breasts and shrimp, supporting muscle maintenance and repair. The mashed potatoes provide a good source of carbohydrates for energy, while the seasonal vegetables contribute essential vitamins, minerals, and fiber that promote digestive health and immunity. The use of olive oil and unsalted butter adds heart-healthy fats, enhancing nutrient absorption and flavor. When preparing this meal, you can control sodium and fat content by adjusting seasoning and sauce quantities to align with your dietary needs.
Storage
Store leftover BBQ Chicken and Shrimp in airtight containers to maintain freshness and prevent moisture loss. Keep mashed potatoes and vegetables in separate refrigerated containers to avoid flavor mixing and extend their shelf life. Your meal should be consumed within 3 to 4 days for optimal taste and safety.
Variation or Alternatives
You can substitute chicken breasts with boneless, skinless thighs for juicier meat that stays tender on the grill. If shrimp is hard to find, scallops or firm white fish such as cod work well with barbecue glaze. For a twist on the mashed potatoes, try adding roasted garlic or substituting half the milk with cream for richer texture. Steaming seasonal vegetables can be replaced by sauteing them in olive oil with garlic and herbs to infuse more flavor.
Allergies
The BBQ Chicken and Shrimp dish contains common allergens such as shellfish from the shrimp and dairy from the whole milk and unsalted butter used in the mashed potatoes. Your meal could trigger allergic reactions if you have sensitivities to these ingredients. Cross-contamination with other allergens in the kitchen is also a possibility to consider.
Why this recipe?
Ruby Tuesday's BBQ Chicken and Shrimp menu is popular for its perfectly grilled chicken paired with succulent shrimp, both glazed in a rich, smoky barbecue sauce that balances sweet and tangy flavors. The dish combines tender, juicy proteins with a signature marinade that enhances the natural taste while delivering a satisfying, smoky aroma. For those wanting to recreate this experience at home, the copycat recipe is worth trying because it captures the authentic flavors and textures of Ruby Tuesday's signature dish, offering a delicious and cost-effective alternative. Your efforts will result in a flavorful meal that impresses family and friends with restaurant-quality taste.