Pairing: Grilled chicken or pork

Grilled chicken and pork are versatile and popular dishes that showcase the delicious, smoky flavors developed during the grilling process. Chicken, with its mild flavor, can absorb various marinades and spices, making it adaptable to many cuisines. Pork, particularly cuts like chops or tenderloin, offers a savory, juicy profile that pairs well with sweet and tangy accompaniments. Both proteins can be prepared simply with seasonings or dressed up with robust marinades, making them perfect for casual gatherings or elegant meals alike.

Recipe

Ingredients

  • Chicken or Pork: The main ingredient; chicken breast, thighs, or pork chops are ideal for grilling due to their tenderness.
  • Marinade: A mix of olive oil, lemon juice, garlic, and herbs (like thyme or rosemary) helps enhance flavor and tenderness.
  • Salt and Pepper: Essential for seasoning, they elevate the meat’s natural flavors.
  • Vegetables (optional): Bell peppers, zucchini, or corn can be grilled alongside for added flavor and nutrition.
  • Fresh Herbs: Used as a garnish, they enhance presentation and freshness.

Instructions

  1. Prepare the meat: For best results, marinate chicken or pork for at least 30 minutes to a few hours in a mixture of olive oil, lemon juice, minced garlic, and your choice of herbs and spices.
  2. Preheat the grill: Heat the grill to medium-high. If using charcoal, ensure coals are evenly distributed; for gas, preheat for 10-15 minutes.
  3. Prepare vegetables (if using): Wash and chop vegetables into uniform pieces. Toss them with olive oil, salt, and pepper for grilling.
  4. Grill the meat: Remove the meat from the marinade, allowing excess to drip off. Place on the grill. For chicken, grill for about 6-8 minutes per side until the internal temperature reaches 165°F (75°C). For pork, grill for about 5-7 minutes per side or until it reaches an internal temperature of 145°F (63°C).
  5. Grill vegetables: Add vegetables to the grill during the last 5-10 minutes of cooking. Turn occasionally until they are tender and have nice grill marks.
  6. Rest and serve: After grilling, let the meat rest for about 5 minutes before slicing. This allows the juices to redistribute. Serve with grilled vegetables and garnish with fresh herbs.

Serve With

Chardonnay, Pinot Noir

Learn More About the Best Pairings

Chardonnay

Chardonnay is one of the most popular and widely planted white wine grape varieties in the world.

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Pinot Noir

A light to medium-bodied red wine known for its elegance and complexity.

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