3 meats, 3 marinades

3 meats, 3 marinades

Based on 7 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

120 min

Ingredients

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

Utensils

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

How-To Videos

how-to-cut-up-a-whole-chicken

How to cut up a whole chicken

how-to-prepare-pork-chops

How to prepare pork chops

Nutrition per serving

Cal317
Fat18 g
Protein32 g
Carb3 g
  • Step 1/5

    Put steaks, chicken breasts, and pork chops in separate bowls. Season well with salt.
    • ribeye steaks
    • chicken breasts
    • 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.
    • tbsp cumin
    • tbsp coriander
    • tbsp black peppercorns
    • tbsp sugar
    • tsp molasses
    • tbsp smoked paprika
    • tbsp cayenne pepper
    • 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.
    • lemon
    • cloves garlic
    • g oregano
    • g thyme
    • g basil
    • bay leaf
    • tsp chili flakes
    • tbsp olive oil
    • ½ 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.
    • 1⅓ cloves garlic
    • g ginger
    • ½ bay leaves
    • ½ chili peppers
    • 10 ml coconut milk
    • 10 ml soy sauce
    • 20 ml rice vinegar
    • 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!

  • Enjoy your meal!

    3 meats, 3 marinades

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