B.A. - Not everyone at your table likes chicken? Not everyone at your table likes pork? Then here is a recipe to solve that problem. Let's just hope everyone likes the rest of the ingredients. lol
Grilled Chicken and Pork with Orange-Cumin Glaze
3 cups ketchup
3 cups orange juice
1 1/ cups chopped fresh cilantro
1/2 cup chili-garlic sauce
1/4 cup soy sauce
2 TB. ground cumin
10 chicken thighs with bone and skin
10 1 to 1 1/4" thick center cut pork chops (each 12 oz.)
Puree first 6 ingredients in processor until smooth. Transfer to bowl.
Prepare grill, medium heat. Brush grill rack with oil. Set aside 3 cups glaze for serving. Grill chicken 6 minutes per side. Brush with some of remaining glaze. Continue grilling until chicken is cooked through, turning occasionally and brushing frequently with more glaze, about 25 minutes longer. Transfer chicken to platter; tent with foil to keep warm. Grill pork about 3 minutes per side. Brush with some glaze. Continue grilling until thermometer inserted into center of chop registers 145F to 150F, turning occasionally and brushing frequently with more glaze, about 12 minutes longer. Arrange pork on platter. Bring 3 cups reserved glaze to simmer. Serve chicken and pork, passing glaze separately.
Source: Bon Appetit mag. July, 2004
Grilled Chicken and Pork with Orange-Cumin Glaze
3 cups ketchup
3 cups orange juice
1 1/ cups chopped fresh cilantro
1/2 cup chili-garlic sauce
1/4 cup soy sauce
2 TB. ground cumin
10 chicken thighs with bone and skin
10 1 to 1 1/4" thick center cut pork chops (each 12 oz.)
Puree first 6 ingredients in processor until smooth. Transfer to bowl.
Prepare grill, medium heat. Brush grill rack with oil. Set aside 3 cups glaze for serving. Grill chicken 6 minutes per side. Brush with some of remaining glaze. Continue grilling until chicken is cooked through, turning occasionally and brushing frequently with more glaze, about 25 minutes longer. Transfer chicken to platter; tent with foil to keep warm. Grill pork about 3 minutes per side. Brush with some glaze. Continue grilling until thermometer inserted into center of chop registers 145F to 150F, turning occasionally and brushing frequently with more glaze, about 12 minutes longer. Arrange pork on platter. Bring 3 cups reserved glaze to simmer. Serve chicken and pork, passing glaze separately.
Source: Bon Appetit mag. July, 2004
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