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)
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.