Fire Up the Grill and
This recipe is from Jennifer Segal’s “Once Upon a Chef” website: https://www.onceuponachef.com
1¾ lbs. boneless, skinless chicken breasts
6 Tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried oregano
1¼ teaspoons salt
½ teaspoon freshly ground black pepper
1½ teaspoons lemon zest, from one lemon
One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape).
Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.
Grilled Pork Tenderloin
With Peach Glaze
2 pork tenderloins, ¾ lb. each
½ cup peach or apricot preserves
1 ½ Tablespoons reduced-sodium soy sauce
1 ½ teaspoons vinegar -OR-
2 Tablespoons Dijon mustard (omit soy sauce and vinegar)
2 teaspoons olive oil
1 teaspoon oregano
Ingredients continue in next column
2 cloves of garlic, minced
½ teaspoon onion powder
In a shallow glass dish or resealable freezer plastic bag (gallon size), mix the marinade ingredients. (You can substitute 2 Tablespoons mustard for the soy sauce and vinegar.) Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, for at least 1 hour up to 6 hours.
Oil the grates of the grill and heat to medium. Remove pork from the marinade, reserving the marinade, and place the pork on the grill. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and a meat thermometer inserted in center reads 160°F.
In a 1-quart saucepan, heat remaining marinade to boiling. (You can add a little water to extend it; or simply add more preserves and the other marinade ingredients.) Boil and stir for 1 minute. Cut pork into slices; spoon the marinade over the pork and serve with a side of rice and a fresh green salad!
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