Recipe for weekday-friendly grill dish
Summer marks the beginning of grilling season! Grilling is a truly easy way to ensure a super delicious and varied meal.
We simply love grilling at home because it allows us to vary our meals so much from one time to the next – it just requires a bit of inspiration.
Here’s our take on a simple, quick, and delicious everyday-friendly grilled meal that’s easy to manage, even after a busy workday!
Ingredients
- 2 Chicken Breast Fillets
- 1 Pork Tenderloin
Watermelon salad
- 1 Watermelon
- 250 gram Arugula Or any other type of salad
- 1 package Feta We used PUK
Barbecue Marinade
- 184 gram Oil Vegetable
- 120 gram Ketchup We used Heinz
- 2.5 cloves Garlic
- Apple Cider Vinegar 1-2 tbsp.
- 49 gram Brown sugar
- 45 gram Soya
- Chili Optional - to taste
- Salt Optional - to taste
- Pepper From grinder. Optional - to taste
- 1 package Cherry Tomatoes
- 1 bunch Parsley Fresh
- 1 Bell Pepper
- 1 Chili Fresh
- 1 Lime
- 21 gram Honey
- Salt To taste
- Pepper From grinder. To taste
Instructions
Homemade Barbecue Marinade
- Find a bowl of a suitable size.
- Press the garlic into the bowl.
- Add the remaining ingredients to the bowl.
- Mix everything together with a spoon.
- Optionally, season with salt, pepper, and chili.
The Meat
- Find a cutting board and a good knife.
- Prepare the chicken breast fillets by removing any fat.
- Prepare the tenderloin by removing the silver skin and side muscle. See a guide below (skip to 1:14).
- Place both the chicken breasts and tenderloin in a plastic bag.
- Pour your homemade barbecue marinade into the bag with the meat.
- Tie the bag closed and refrigerate it.
- Let the meat marinate - it can be from 10 minutes to an hour, depending on how much time you have. The longer you let it sit, the more flavor the meat will absorb 🙂
- Rinse and drain the salad, for example, in a salad spinner.
- Find a large bowl.
- Put the salad into the bowl.
- Find a cutting board and a good knife.
- Remove all the rind from the watermelon and cut it into smaller, bite-sized pieces.
- Add the melon pieces to the bowl with the salad.
- Unpack the feta cheese and cut it into cubes or smaller squares - some also choose to crumble the feta directly into the salad.
- Toss the salad, melon, and feta together in the bowl - you can also serve the feta in a small bowl on the side, as we did.
- Find a bowl of a suitable size.
- Find a cutting board and a knife.
- Cut the cherry tomatoes as you prefer - we halved them.
- Put the tomatoes into the bowl.
- Finely chop the parsley, bell pepper, and chili, and add them to the bowl as well.
- Halve the lime and squeeze all the juice into the bowl.
- Add honey.
- Mix everything together.
- Season to taste with salt and pepper.
- Grill the whole tenderloin over indirect heat for about 20 minutes, depending on the size of the tenderloin. Turn it a couple of times during cooking, and then let it rest for 5-10 minutes afterwards. This ensures that the juices are distributed, resulting in a juicier piece of meat.
- Grill the chicken breasts for 5 minutes on each side and let them rest for 5 minutes before serving.