Perfectly Grilled Chicken and Pork with Classic Marinade

Spring’s arrival comes with many sights, sounds, and smells. The trees and flowers start to bloom and show their array of colors to the world, birds are chirping noisily with the excitement of the season’s change and the aroma of grills and backyard barbecues can be found drifting from houses and lawns.

Grilling season is upon us.

I believe there are always certain things that can intimidate any cook, whether they are well-seasoned craftsmen or beginners. A certain type of ingredient, like yeast or meat may seem a bit more complicated. Or perhaps it is a certain cooking method like grilling. 

Pork chops by themselvesGrilling with charcoal used to intimidate me. Thanks to my father’s lessons over the years (and many days spent watching him standing by the Weber grill, checking the temperatures by moving a hand over the open grate), I have come to the conclusion that charcoal grilling really isn’t so complicated. It just takes instinct and a little practice. 

Chicken thighs by themselvesThe marinade recipe you will find here I have used both on chicken and pork with great success. It’s the variety of ingredients that makes the marinade more versatile to be able to easily incorporate it into any grilled meat. To keep the recipe even simpler, most households should have many, if not all, of the ingredients for the marinade. 

PERFECTLY GRILLED CHICKEN AND PORK WITH CLASSIC MARINADE

Prep time: 4-8 hours
Cooking Time: 30 minutes
Serves: 4-6

Ingredients for Chicken:

  • 1 ½ pounds chicken thighs; bone-in, skin-on
  • 3 tablespoons olive oil
  • ½  cup water
  • 3 tablespoons honey
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamon

Ingredients for Pork:

  • 2 pounds pork chops; bone-in
  • 3 tablespoons olive oil
  • 1/2 cup water
  • 3 tablespoons honey
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamon

Instructions:

  1. You will need two large plastic zipper storage bags for marinating the pork and chicken separately. To each bag add the olive oil, water, honey, minced garlic, salt, cumin, coriander, chili powder, paprika, allspice, and cinnamon.
  2. Trim excess fat from chicken thighs but make sure to leave the skins on. Place chicken thighs in one bag with prepared marinade. Place pork chops in other bag with prepared marinade. Refrigerate the chicken and pork 4-8 hours.
  3. When ready to grill, remove chicken and meat from the fridge at least 30 minutes before cooking. Grill pork and/or chicken over high heat for 1 minute on one side before flipping meat and searing on the other side. Move to medium heat and continue to cook pork until internal temperature reaches 145 degrees Fahrenheit and chicken until internal temperature in largest chicken thigh reaches 165 degrees Fahrenheit.
  4. Charcoal grill is recommended, but these meats could just as easily be grilled over a gas grill or indoor grill over a stove.
  5. Allow meats to rest at least 15 minutes before serving.