Grilled Chicken and Pork with Orange-Cumin glaze


Ingredients

3 cups ketchup
3 cups orange juice
1 1/2 cups chopped fresh cilantro
1/2 cup chili-garlic sauce
1/4 cup soy sauce
2 tablespoons ground cumin
10 chicken thighs with bone and skin
10 1- to 1 1/4-inch-thick center-cut pork chops (each 12 ounces)

Preparation

Puree first 6 ingredients in processor until smooth. Transfer to bowl.
Prepare barbecue (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 145°F to 150°F, 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. Makes 10 servings.

 

 

Found here http://www.rfgkitchenrelax.blogspot.it/2005/08/grilled-chicken-and-pork-with-orange.html

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s