3 meats, 3 marinades

3 meats, 3 marinades

Based on 7 ratings
Sponsored

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-12+
ribeye steaks
chicken breasts
pork chops (bone-in)
2 tbsp cumin
2 tbsp coriander
1 tbsp black peppercorns
2 tbsp sugar
1 tsp molasses
2 tbsp smoked paprika
½ tbsp cayenne pepper
1 tbsp chili powder
lemon (zest and juice)
10 cloves garlic (divided)
15 g oregano
15 g thyme
15 g basil
bay leaves (divided)
1 tsp chili flakes
5 tbsp olive oil
3 tbsp red wine vinegar
15 g ginger
chili peppers
60 ml coconut milk
60 ml soy sauce
120 ml rice vinegar
2 tbsp grapeseed oil
salt
Metric
Imperial

Utensils

  • 3 bowls
  • food processor
  • plastic wrap
  • blender
  • tongs
  • grill pan

Nutrition per serving

Cal
317
Protein
32g
Fat
18g
Carb
3g

Step 1/5

Put steaks, chicken breasts, and pork chops in separate bowls. Season well with salt.
  • 2 ribeye steaks
  • 4 chicken breasts
  • 2 pork chops
  • salt
  • 3 bowls

Put steaks, chicken breasts, and pork chops in separate bowls. Season well with salt.

Step 2/5

To make the BBQ dry rub, add cumin, coriander, black peppercorns, sugar, molasses, smoked paprika, cayenne pepper, and chili powder to a food processor and pulverize. Rub the steaks with the mixture, making sure to massage the rub into the meat thoroughly. Cover the bowl with plastic wrap and transfer to the fridge for up to 2 hrs. or overnight. Remove steak from fridge approx. 30 min. before grilling and remove and discard any excess dry rub.
  • 2 tbsp cumin
  • 2 tbsp coriander
  • 1 tbsp black peppercorns
  • 2 tbsp sugar
  • 1 tsp molasses
  • 2 tbsp smoked paprika
  • ½ tbsp cayenne pepper
  • 1 tbsp chili powder
  • food processor
  • plastic wrap

To make the BBQ dry rub, add cumin, coriander, black peppercorns, sugar, molasses, smoked paprika, cayenne pepper, and chili powder to a food processor and pulverize. Rub the steaks with the mixture, making sure to massage the rub into the meat thoroughly. Cover the bowl with plastic wrap and transfer to the fridge for up to 2 hrs. or overnight. Remove steak from fridge approx. 30 min. before grilling and remove and discard any excess dry rub.

Step 3/5

For the Italian lemon-herb marinade, add lemon zest and juice, one-fifth of the garlic cloves, oregano, thyme, basil, one-quarter of the bay leaves, chili flakes, olive oil, and red wine vinegar to a food processor. Blend thoroughly to combine. Add to the bowl with the chicken breasts, toss to combine, and cover with plastic wrap. Transfer to the fridge for at least 2 hrs. or overnight. Remove chicken from fridge approx. 30 min. before grilling.
  • 1 lemon
  • 2 cloves garlic
  • 15 oregano
  • 15 thyme
  • 15 basil
  • 1 bay leaf
  • 1 tsp chili flakes
  • 5 tbsp olive oil
  • 3 tbsp red wine vinegar

For the Italian lemon-herb marinade, add lemon zest and juice, one-fifth of the garlic cloves, oregano, thyme, basil, one-quarter of the bay leaves, chili flakes, olive oil, and red wine vinegar to a food processor. Blend thoroughly to combine. Add to the bowl with the chicken breasts, toss to combine, and cover with plastic wrap. Transfer to the fridge for at least 2 hrs. or overnight. Remove chicken from fridge approx. 30 min. before grilling.

Step 4/5

For the adobo marinade, add remaining garlic cloves, peeled ginger, remaining bay leaves, chili peppers, coconut milk, soy sauce, rice vinegar, and grapeseed oil to a blender and blend thoroughly to combine. Add to the bowl with the pork chops, toss to combine, and cover with plastic wrap. Transfer to the fridge for at least 2 hrs. or overnight. Remove pork chops from fridge approx. 30 min. before grilling.
  • 8 cloves garlic
  • 15 ginger
  • 3 bay leaves
  • 3 chili peppers
  • 60 ml coconut milk
  • 60 ml soy sauce
  • 120 ml rice vinegar
  • 2 tbsp grapeseed oil
  • blender

For the adobo marinade, add remaining garlic cloves, peeled ginger, remaining bay leaves, chili peppers, coconut milk, soy sauce, rice vinegar, and grapeseed oil to a blender and blend thoroughly to combine. Add to the bowl with the pork chops, toss to combine, and cover with plastic wrap. Transfer to the fridge for at least 2 hrs. or overnight. Remove pork chops from fridge approx. 30 min. before grilling.

Step 5/5

Cook meats to desired level of doneness using a grill, grill pan, or oven. Serve and enjoy!
  • tongs
  • grill pan

Cook meats to desired level of doneness using a grill, grill pan, or oven. Serve and enjoy!