It’s that time of year that I like to try cook EVERYTHING on the BBQ. But I still try to plan ahead with these meals too.
As most of my meat I buy in bulk, I like to separate the meat into serving size portions for the family. (ie. family of 4, 4 chicken breasts to a ziplock bag)and add some super tasty marinades to the bag.
I went shopping today and bought chicken breasts and pork tenderloin which I cut up into pork chops and chunks for kabobs.
I also made some marinade for each ziplock bag. I pour the marinade in the bag before putting my meat in the freezer. Still gave it a good smoosh around to make sure the meat was evenly coated. Now when I’m getting ready for meals, all I need to do is take the meat out of the freezer, put it in the fridge and while it defrosts, it will marinade my meat.
Here are two marinades I used today:
Spicy BBQ Chicken
1/4 cup olive oil
4 cloves garlic, minced
2 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
1 tsp pepper
1/2 tsp hot pepper flakes
1 x 3 lb. chicken
In small bowl, combine oil, garlic, oregano, salt, pepper and hot pepper flakes; pour mixture into a zip lock bag.
Place chicken in zip lock bag. Seal bag and move the chicken around so completely covered by marinade.
Place chicken in fridge for at least 4 hours. Can be refrigerated for up to 24 hours.
Cook on greased grill over medium heat for about 20 minutes or until chicken is cooked through and juices run clear.
Transfer chicken to cutting board and cover loosely with foil and let stand for 10 minutes.
Pork Tenderloin Kabobs
1 C brown sugar
1/4 C soy sauce
1/2 teas salt
1/2 teas pepper
2 crushed garlic cloves
Combine in a large zip lock bag. Add cubed pork and marinade for at least half an hour. Thread onto soaked skewers and grill on the BBQ.
Looking for something to serve with either of these dishes? Try my Classic Macaroni Salad.