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–+ servings
Servings: 4 Servings

Weekday-Friendly Grill Dish

Author: Gour_mad
Keyword: Dressing, Food For Guests, Grill, Healthy, marinade, Salad, Sides, Summer
Prep Time: 50 minutes
Cook Time: 10 minutes
Metric - US Customary

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

    1. Find a bowl of a suitable size.
    2. Press the garlic into the bowl.
    3. Add the remaining ingredients to the bowl.
    4. Mix everything together with a spoon.
    5. Optionally, season with salt, pepper, and chili.

The Meat

    1. Find a cutting board and a good knife.
    2. Prepare the chicken breast fillets by removing any fat.
    3. Prepare the tenderloin by removing the silver skin and side muscle. See a guide below (skip to 1:14). {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/20qqbB4gCl0.jpg?itok=1Pg5x0Uu","video_url":"https://youtu.be/20qqbB4gCl0","settings":{"responsive":1,"width":"854","height":"480","autoplay":1},"settings_summary":["Embedded Video (Responsive, autoplaying)."]}
    4. Place both the chicken breasts and tenderloin in a plastic bag.
    5. Pour your homemade barbecue marinade into the bag with the meat.
    6. Tie the bag closed and refrigerate it.
    7. 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 :-)
  •  
    1. Rinse and drain the salad, for example, in a salad spinner.
    2. Find a large bowl.
    3. Put the salad into the bowl.
    4. Find a cutting board and a good knife.
    5. Remove all the rind from the watermelon and cut it into smaller, bite-sized pieces.
    6. Add the melon pieces to the bowl with the salad.
    7. Unpack the feta cheese and cut it into cubes or smaller squares - some also choose to crumble the feta directly into the salad.
    8. 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.
  •  
    1. Find a bowl of a suitable size.
    2. Find a cutting board and a knife.
    3. Cut the cherry tomatoes as you prefer - we halved them.
    4. Put the tomatoes into the bowl.
    5. Finely chop the parsley, bell pepper, and chili, and add them to the bowl as well.
    6. Halve the lime and squeeze all the juice into the bowl.
    7. Add honey.
    8. Mix everything together.
    9. Season to taste with salt and pepper.
  •  
    1. 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.
    2. Grill the chicken breasts for 5 minutes on each side and let them rest for 5 minutes before serving.

Notes