Grill with Chicken Thighs & Pork Chops

Grill

with Chicken Thighs & Pork Chops

Group Created with Sketch. 95 min
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    8 Servings
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Soak up summer with seasonal recipes that include meat, fish, and veggies ready to grill up for sandwiches, salads, rice bowls and more.

This week's meals are:
• Soy-Marinated Pork with Cabbage Slaw & Creamy Miso
• Grilled Chicken Bahn Mi with Radishes, Cucumber & Hoisin Mayo
• Grilled Pork & Vegetables with Creamy Cilantro Sauce
• Spanish-Spiced Chicken Thighs & Rice with Currant-Dijon Sauce

Get Cooking
fresh
ingredients
Grill with Chicken Thighs & Pork Chops
Title
  • 1 Tbsp Pickled Peruvian Peppers
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Roasted Peanuts
  • 1 bunch Mint
  • 2 Persian Cucumbers
  • 1 Tbsp Sugar
  • ½ lb Grape Tomatoes
  • 4 ears Of Corn
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 2 cloves Garlic
  • 2 tsps Gochujang
  • 2 Tbsps Rice Vinegar
  • 4 Boneless, Center-Cut Pork Chops
  • 3 oz Radishes
  • 1 Tbsp Soy Sauce
  • 2 Small Baguettes
  • 1⅛ cups Brown Rice
  • ½ lb Red Cabbage
  • 6 oz Green Beans
  • 1 Tbsp Sweet White Miso Paste
  • ¼ cup Sour Cream
  • 2 Tbsps Hoisin Sauce
  • 2 Tbsps Dried Currants
  • 2 Tbsps Crème Fraîche
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Creamy Mustard Sauce
  • 2 Tbsps Mayonnaise
  • 2 tsps Honey
Cook the rice
1 Cook the rice

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce for bulk cooking. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare, grill & slice the pork
2 Prepare, grill & slice the pork

Meanwhile, pat the pork dry with paper towels. Place 2 pork chops in a large bowl; add the soy sauce. Set aside to marinate, turning occasionally, at least 10 minutes. Place the remaining pork chops in a separate bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend; turn to coat. Grill 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 145°F.

Grill & slice the chicken
3 Grill & slice the chicken

Pat the chicken dry with paper towels; transfer to a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned chicken thighs with the remaining spice blend. Grill 5 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F. 

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, whisk together the sugar, half the vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the slaw to be. Add the sliced cabbage; season with salt and pepper. Stir to combine.Halve the radishes and cucumbers lengthwise, then thinly slice crosswise; combine in a bowl. Top with the remaining vinegar and season with salt and pepper; stir to coat. Halve the tomatoes. Peel 2 cloves of garlic; leaving one clove whole, roughly chop the remaining clove. Remove the husks and silks from the corn. Halve the baguettes.

Assemble the foil packet & grill the vegetables
5 Assemble the foil packet & grill the vegetables

Place a large piece of foil on a work surface. Place the green beans, halved tomatoes, and chopped garlic on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 1/4 cup of water. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 6 to 8 minutes, or until the vegetables are softened. Remove from the grill and carefully open the foil packet; transfer to a large bowl.

Grill the corn & baguettes
6 Grill the corn & baguettes

Place the corn on a plate; drizzle with olive oil and season with salt and pepper. Turn  to coat. Drizzle the cut sides of the halved baguettes with olive oil. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred. Transfer to a cutting board. Grill the prepared baguettes 2 to 3 minutes per side, or until lightly toasted. Transfer to a cutting board.

Finish the baguettes & vegetables
7 Finish the baguettes & vegetables

Carefully rub the cut sides of the grilled baguettes with the peeled garlic clove; discard the clove. Halve the baguettes crosswise on an angle. Carefully cut the grilled corn kernels off the cobs; transfer to the bowl of grilled vegetables. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Creamy Miso
8 Make the Creamy Miso

Whisk together the miso paste, crème fraîche, and 2 teaspoons of water.

Make the Creamy Cilantro Sauce
9 Make the Creamy Cilantro Sauce

Combine the cilantro sauce and sour cream. Taste, then season with salt and pepper if desired.

Make the Currant-Dijon Sauce
10 Make the Currant-Dijon Sauce

Combine the creamy mustard sauce, honey (kneading the packet before opening), currants, a drizzle of olive oil, and  2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Hoisin Mayo
11 Make the Hoisin Mayo

Combine the hoisin sauce, mayonnaise, and 2 teaspoons of water.

Assemble & Store the Soy-Marinated Pork
12 Assemble & Store the Soy-Marinated Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1 sliced soy-marinated pork chop

In a separate container combine:

• 1/4 cabbage slaw

• 1/4 seasoned radishes and cucumbers

Transfer the creamy miso to 2 small containers.

Assemble & Store the Grilled Pork & Vegetables
13 Assemble & Store the Grilled Pork & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced Spanish-spiced pork chop

• 1 halved baguette

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Spanish-Spiced Chicken Thighs & Rice
14 Assemble & Store the Spanish-Spiced Chicken Thighs & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice 

• 1/4 finished vegetables

• 1 sliced Spanish-spiced chicken thigh

Transfer the currant-dijon sauce to 2 small containers. 

Assemble & Store the Grilled Chicken Bánh Mì
15 Assemble & Store the Grilled Chicken Bánh Mì

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cabbage slaw

• 1/4 seasoned radishes and cucumbers

• 1 sliced chicken thigh

• 1 halved baguette

Transfer the hoisin mayo to 2 small containers. 

Finish & Serve the Soy-Marinated Pork
16 Finish & Serve the Soy-Marinated Pork

Makes 2 servings:

Roughly chop the peanuts. Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Combine with the cabbage slaw and seasoned radishes and cucumbers. Garnish each serving with the creamy miso, chopped peanuts, and sesame seeds. 

Finish & Serve the Grilled Chicken Bánh Mì
17 Finish & Serve the Grilled Chicken Bánh Mì

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Assemble the sandwiches using the baguette, hoisin mayo, sliced chicken, cabbage slaw, seasoned radishes and cucumbers, and mint leaves (tearing before adding).

Finish & Serve the Spanish-Spiced Chicken Thighs & Rice
18 Finish & Serve the Spanish-Spiced Chicken Thighs & Rice

Makes 2 servings:

Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant-dijon sauce and pickled peppers.

Finish & Serve the Grilled Pork & Vegetables
19 Finish & Serve the Grilled Pork & Vegetables

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce, almonds, and cheese (crumbling before adding).

Tips from Home Chefs

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Cook the rice
1 Cook the rice

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce for bulk cooking. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare, grill & slice the pork

Meanwhile, pat the pork dry with paper towels. Place 2 pork chops in a large bowl; add the soy sauce. Set aside to marinate, turning occasionally, at least 10 minutes. Place the remaining pork chops in a separate bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend; turn to coat. Grill 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 145°F.

Prepare, grill & slice the pork
Grill & slice the chicken
3 Grill & slice the chicken

Pat the chicken dry with paper towels; transfer to a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned chicken thighs with the remaining spice blend. Grill 5 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F. 

4 Prepare the remaining ingredients

Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, whisk together the sugar, half the vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the slaw to be. Add the sliced cabbage; season with salt and pepper. Stir to combine.Halve the radishes and cucumbers lengthwise, then thinly slice crosswise; combine in a bowl. Top with the remaining vinegar and season with salt and pepper; stir to coat. Halve the tomatoes. Peel 2 cloves of garlic; leaving one clove whole, roughly chop the remaining clove. Remove the husks and silks from the corn. Halve the baguettes.

Prepare the remaining ingredients
Assemble the foil packet & grill the vegetables
5 Assemble the foil packet & grill the vegetables

Place a large piece of foil on a work surface. Place the green beans, halved tomatoes, and chopped garlic on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 1/4 cup of water. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 6 to 8 minutes, or until the vegetables are softened. Remove from the grill and carefully open the foil packet; transfer to a large bowl.

6 Grill the corn & baguettes

Place the corn on a plate; drizzle with olive oil and season with salt and pepper. Turn  to coat. Drizzle the cut sides of the halved baguettes with olive oil. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred. Transfer to a cutting board. Grill the prepared baguettes 2 to 3 minutes per side, or until lightly toasted. Transfer to a cutting board.

Grill the corn & baguettes
Finish the baguettes & vegetables
7 Finish the baguettes & vegetables

Carefully rub the cut sides of the grilled baguettes with the peeled garlic clove; discard the clove. Halve the baguettes crosswise on an angle. Carefully cut the grilled corn kernels off the cobs; transfer to the bowl of grilled vegetables. Stir to combine. Taste, then season with salt and pepper if desired.

8 Make the Creamy Miso

Whisk together the miso paste, crème fraîche, and 2 teaspoons of water.

Make the Creamy Miso
Make the Creamy Cilantro Sauce
9 Make the Creamy Cilantro Sauce

Combine the cilantro sauce and sour cream. Taste, then season with salt and pepper if desired.

10 Make the Currant-Dijon Sauce

Combine the creamy mustard sauce, honey (kneading the packet before opening), currants, a drizzle of olive oil, and  2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Currant-Dijon Sauce
Make the Hoisin Mayo
11 Make the Hoisin Mayo

Combine the hoisin sauce, mayonnaise, and 2 teaspoons of water.

12 Assemble & Store the Soy-Marinated Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1 sliced soy-marinated pork chop

In a separate container combine:

• 1/4 cabbage slaw

• 1/4 seasoned radishes and cucumbers

Transfer the creamy miso to 2 small containers.

Assemble & Store the Soy-Marinated Pork
Assemble & Store the Grilled Pork & Vegetables
13 Assemble & Store the Grilled Pork & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced Spanish-spiced pork chop

• 1 halved baguette

Transfer the creamy cilantro sauce to 2 small containers.

14 Assemble & Store the Spanish-Spiced Chicken Thighs & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice 

• 1/4 finished vegetables

• 1 sliced Spanish-spiced chicken thigh

Transfer the currant-dijon sauce to 2 small containers. 

Assemble & Store the Spanish-Spiced Chicken Thighs & Rice
Assemble & Store the Grilled Chicken Bánh Mì
15 Assemble & Store the Grilled Chicken Bánh Mì

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cabbage slaw

• 1/4 seasoned radishes and cucumbers

• 1 sliced chicken thigh

• 1 halved baguette

Transfer the hoisin mayo to 2 small containers. 

16 Finish & Serve the Soy-Marinated Pork

Makes 2 servings:

Roughly chop the peanuts. Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Combine with the cabbage slaw and seasoned radishes and cucumbers. Garnish each serving with the creamy miso, chopped peanuts, and sesame seeds. 

Finish & Serve the Soy-Marinated Pork
Finish & Serve the Grilled Chicken Bánh Mì
17 Finish & Serve the Grilled Chicken Bánh Mì

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Assemble the sandwiches using the baguette, hoisin mayo, sliced chicken, cabbage slaw, seasoned radishes and cucumbers, and mint leaves (tearing before adding).

18 Finish & Serve the Spanish-Spiced Chicken Thighs & Rice

Makes 2 servings:

Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant-dijon sauce and pickled peppers.

Finish & Serve the Spanish-Spiced Chicken Thighs & Rice
Finish & Serve the Grilled Pork & Vegetables
19 Finish & Serve the Grilled Pork & Vegetables

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce, almonds, and cheese (crumbling before adding).