Marinated Chicken and Pork

Marinated Chicken and Pork

Are you ready to transform your ordinary dinner into a mouthwatering culinary adventure? This Marinated Chicken and Pork recipe is about to become your new go-to meal that will have your family and friends begging for seconds! With a simple yet incredibly flavorful marinade that infuses the meat with rich, tangy goodness, you'll elevate your cooking game from basic to restaurant-worthy in just minutes.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 2 chicken breasts
  2. 2 pork chops
  3. 1/4 cup olive oil
  4. 2 tablespoons soy sauce
  5. 1 tablespoon lemon juice
  6. 2 cloves garlic, minced
  7. 1 teaspoon black pepper

Instructions

  1. In a medium mixing bowl, combine olive oil, soy sauce, lemon juice, minced garlic, and black pepper to create the marinade.
  2. Trim any excess fat from chicken breasts and pork chops, then place them in a large resealable plastic bag or shallow dish.
  3. Pour the prepared marinade over the meat, ensuring all surfaces are evenly coated. Seal the bag or cover the dish with plastic wrap.
  4. Refrigerate the marinated meat for at least 30 minutes, or ideally 2-4 hours to allow flavors to penetrate deeply.
  5. Preheat grill or large skillet to medium-high heat (around 375-400°F).
  6. Remove meat from marinade, discarding the remaining liquid. Pat the chicken and pork dry with paper towels to ensure proper searing.
  7. Grill or pan-sear chicken and pork for approximately 6-7 minutes per side, or until internal temperature reaches 165°F for chicken and 145°F for pork.
  8. Let the meat rest for 5-7 minutes after cooking to allow juices to redistribute, ensuring moist and tender results.
  9. Slice the chicken and pork against the grain and serve hot with your preferred side dishes.

Tips

  1. Marinating Magic: For maximum flavor, allow the meat to marinate for at least 2-4 hours. The longer it sits, the more intense the taste becomes.
  2. Temperature Matters: Always use a meat thermometer to ensure your chicken reaches 165°F and pork hits 145°F for safe and perfectly cooked meat.
  3. Pat Dry for Perfect Sear: Remove excess marinade and pat the meat dry before cooking to achieve a beautiful golden-brown crust.
  4. Rest and Relax: Let the meat rest for 5-7 minutes after cooking to lock in those delicious juices and ensure maximum tenderness.
  5. Versatility is Key: This marinade works great with other proteins like turkey or even tofu for a vegetarian twist!

Nutrition Facts

Calories: 282kcal

Carbohydrates: 2g

Protein: 28g

Fat: 18g

Saturated Fat: 3g

Cholesterol: 63mg

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