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
- 2 chicken breasts
- 2 pork chops
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon black pepper
Instructions
- In a medium mixing bowl, combine olive oil, soy sauce, lemon juice, minced garlic, and black pepper to create the marinade.
- Trim any excess fat from chicken breasts and pork chops, then place them in a large resealable plastic bag or shallow dish.
- Pour the prepared marinade over the meat, ensuring all surfaces are evenly coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the marinated meat for at least 30 minutes, or ideally 2-4 hours to allow flavors to penetrate deeply.
- Preheat grill or large skillet to medium-high heat (around 375-400°F).
- Remove meat from marinade, discarding the remaining liquid. Pat the chicken and pork dry with paper towels to ensure proper searing.
- 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.
- Let the meat rest for 5-7 minutes after cooking to allow juices to redistribute, ensuring moist and tender results.
- Slice the chicken and pork against the grain and serve hot with your preferred side dishes.
Tips
- 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.
- 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.
- Pat Dry for Perfect Sear: Remove excess marinade and pat the meat dry before cooking to achieve a beautiful golden-brown crust.
- Rest and Relax: Let the meat rest for 5-7 minutes after cooking to lock in those delicious juices and ensure maximum tenderness.
- 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
