Grill with Pork & Chicken Thighs

Grill

with Pork & Chicken Thighs

95 MIN
8 Servings
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From the Test Kitchen

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:
• Grilled Pork & Red Rice Salad with Creamy Ranch Sauce
• Pork & Peach Panzanella with Spicy Cucumber Sauce
• Chicken, Peach & Arugula Salad with Goat Cheese Dressing
• Grilled Chicken Thighs with Red Rice & Curry Mustard

See Plans
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Grill with Pork & Chicken Thighs
Title
  • 2 Tbsps Roasted Pistachios
  • 1 bunch Mint
  • 1 Tbsp Pickled Peruvian Peppers
  • 1½ oz Feta Cheese
  • ⅓ cup Crispy Onions
  • 1 oz Dried Medjool Dates
  • ½ lb Sweet Peppers
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
  • 2 Persian Cucumbers
  • ½ lb Grape Tomatoes
  • 1 Small Baguettes
  • 1 Peach Or Nectarine
  • 1 cup Red Rice Blend
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 2 cloves Garlic
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 4 Boneless, Center-Cut Pork Chops
  • 1 Yellow Or Sweet Onion
  • 4 oz Arugula
  • 1 bunch Kale
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Spreadable Goat Cheese
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Mascarpone Cheese
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Hot Sauce
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Rice Vinegar
  • 2 tsps Vadouvan Curry Powder
  • 1 Tbsp Whole Grain Dijon Mustard
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Once boiling, add the rice to the pot and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve the baguette. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then halve lengthwise. Peel the onion and cut into 1/2-inch-thick rounds, keeping the layers intact. Halve the peach crosswise; remove the pit. Thinly slice the cucumbers into rounds. Halve the tomatoes. Transfer to a bowl and season with salt and pepper.

Cook the vegetables & finish the rice:
3 Cook the vegetables & finish the rice:

Place a large piece of foil on a work surface. Place the chopped kale, chopped garlic, and halved peppers 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 12 to 14 minutes, or until the vegetables are softened. Remove from the grill and carefully open the foil packet. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper  if desired.

Cook the pork:
4 Cook the pork:

Pat the pork dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the barbecue spice blend. 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.

Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the smoky spice blend. Grill 7 to 8 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.

Grill the peach, onion & baguette:
6 Grill the peach, onion & baguette:

Place the prepared onion and peach in a bowl. Drizzle with olive oil; season with salt and pepper. Toss to coat. Grill the onion rounds 8 to 9 minutes per side, or until charred and tender. Grill the halved peach 3 to 5 minutes per side, or until charred and slightly softened. Grill the halved baguette 2 to 3 minutes per side, or until toasted. Transfer to a cutting board. Roughly chop the grilled onion. Medium dice the grilled peach. Transfer the finished onion and peach to a large bowl; add the seasoned tomatoes. Stir to combine. Medium dice the toasted baguette.

Make the Creamy Ranch Sauce:
7 Make the Creamy Ranch Sauce:

Combine the ranch dressing, mascarpone, and 2 teaspoons of water. Season with salt and pepper. 

Make the Spicy Cucumber Sauce:
8 Make the Spicy Cucumber Sauce:

Combine the tzatziki, hot sauce, and 2 teaspoons of water. Season with salt and pepper.

Make the Curry Mustard:
9 Make the Curry Mustard:

Combine the mustard, curry powder, mayonnaise, vinegar, and 2 teaspoons of water. Season with salt and pepper. 

Make the Goat Cheese Dressing:
10 Make the Goat Cheese Dressing:

Combine the oregano, goat cheese, red wine vinegar, 2 teaspoons of water, and 1 tablespoon of olive oil. Season with salt and pepper.

Assemble & Store the Grilled Pork & Red Rice Salad:
11 Assemble & Store the Grilled Pork & Red Rice Salad:

Makes 2 servings:

For each serving, in a large container combine:

  • 1 sliced pork chop

  • 1/4 finished rice and vegetables

Transfer the creamy ranch sauce to 2 small containers. 

Assemble & Store the Pork & Peach Panzanella:
12 Assemble & Store the Pork & Peach Panzanella:

Makes 2 servings:

For each serving, in a large container combine:

  • 1/4 finished peach & vegetables

  • 1/2 diced baguette

  • 1/4 sliced cucumbers

Transfer the remaining sliced pork chops to 2 containers.

Transfer the spicy cucumber sauce to 2 small containers. 

Assemble & Store the Grilled Chicken Thighs:
13 Assemble & Store the Grilled Chicken Thighs:

Makes 2 servings:

For each serving, in a large container combine:

  • 1 sliced chicken thigh

  • 1/4 finished rice and vegetables

Transfer the curry mustard to 2 small containers. 

Assemble & Store the Chicken, Peach & Arugula Salad:
14 Assemble & Store the Chicken, Peach & Arugula Salad:

Makes 2 servings:

For each serving, in a large container combine:

  • 1 sliced chicken thigh

  • 1/4 finished peach & vegetables

  • Transfer the arugula and remaining sliced cucumbers to 2 containers

Transfer the goat cheese dressing  to 2 small containers. 

Finish & Serve the Grilled Pork & Red Rice Salad:
15 Finish & Serve the Grilled Pork & Red Rice Salad:

Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pickled peruvian peppers, crispy onions, and creamy ranch sauce.

Finish & Serve the Pork & Peach Panzanella:
16 Finish & Serve the Pork & Peach Panzanella:

Pick the mint leaves off the stems. Heat the finished pork in the microwave 1 to 2 minutes, or until heated through. Serve with the finished panzanella. Garnish each serving with the spicy cucumber sauce, feta (crumbling before adding), and mint leaves (tearing before adding).

Finish & Serve the Grilled Chicken Thighs:
17 Finish & Serve the Grilled Chicken Thighs:

Pit and roughly chop the dates. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the curry mustard and chopped dates.

Finish & Serve the Chicken, Peach & Arugula Salad:
18 Finish & Serve the Chicken, Peach & Arugula Salad:

Roughly chop the pistachios. Heat the finished chicken in the microwave 1 to 2 minutes, or until heated through. Serve with the arugula and cucumbers and finished peach and vegetables. Garnish each serving with the goat cheese dressing and pistachios .

Tips from Home Chefs

See Plans

Grill

Cook the rice:
1 Cook the rice:

Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Once boiling, add the rice to the pot and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve the baguette. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then halve lengthwise. Peel the onion and cut into 1/2-inch-thick rounds, keeping the layers intact. Halve the peach crosswise; remove the pit. Thinly slice the cucumbers into rounds. Halve the tomatoes. Transfer to a bowl and season with salt and pepper.

Prepare the ingredients:
Cook the vegetables & finish the rice:
3 Cook the vegetables & finish the rice:

Place a large piece of foil on a work surface. Place the chopped kale, chopped garlic, and halved peppers 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 12 to 14 minutes, or until the vegetables are softened. Remove from the grill and carefully open the foil packet. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper  if desired.

4 Cook the pork:

Pat the pork dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the barbecue spice blend. 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.

Cook the pork:
Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the smoky spice blend. Grill 7 to 8 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.

6 Grill the peach, onion & baguette:

Place the prepared onion and peach in a bowl. Drizzle with olive oil; season with salt and pepper. Toss to coat. Grill the onion rounds 8 to 9 minutes per side, or until charred and tender. Grill the halved peach 3 to 5 minutes per side, or until charred and slightly softened. Grill the halved baguette 2 to 3 minutes per side, or until toasted. Transfer to a cutting board. Roughly chop the grilled onion. Medium dice the grilled peach. Transfer the finished onion and peach to a large bowl; add the seasoned tomatoes. Stir to combine. Medium dice the toasted baguette.

Grill the peach, onion & baguette:
Make the Creamy Ranch Sauce:
7 Make the Creamy Ranch Sauce:

Combine the ranch dressing, mascarpone, and 2 teaspoons of water. Season with salt and pepper. 

8 Make the Spicy Cucumber Sauce:

Combine the tzatziki, hot sauce, and 2 teaspoons of water. Season with salt and pepper.

Make the Spicy Cucumber Sauce:
Make the Curry Mustard:
9 Make the Curry Mustard:

Combine the mustard, curry powder, mayonnaise, vinegar, and 2 teaspoons of water. Season with salt and pepper. 

10 Make the Goat Cheese Dressing:

Combine the oregano, goat cheese, red wine vinegar, 2 teaspoons of water, and 1 tablespoon of olive oil. Season with salt and pepper.

Make the Goat Cheese Dressing:
Assemble & Store the Grilled Pork & Red Rice Salad:
11 Assemble & Store the Grilled Pork & Red Rice Salad:

Makes 2 servings:

For each serving, in a large container combine:

  • 1 sliced pork chop

  • 1/4 finished rice and vegetables

Transfer the creamy ranch sauce to 2 small containers. 

12 Assemble & Store the Pork & Peach Panzanella:

Makes 2 servings:

For each serving, in a large container combine:

  • 1/4 finished peach & vegetables

  • 1/2 diced baguette

  • 1/4 sliced cucumbers

Transfer the remaining sliced pork chops to 2 containers.

Transfer the spicy cucumber sauce to 2 small containers. 

Assemble & Store the Pork & Peach Panzanella:
Assemble & Store the Grilled Chicken Thighs:
13 Assemble & Store the Grilled Chicken Thighs:

Makes 2 servings:

For each serving, in a large container combine:

  • 1 sliced chicken thigh

  • 1/4 finished rice and vegetables

Transfer the curry mustard to 2 small containers. 

14 Assemble & Store the Chicken, Peach & Arugula Salad:

Makes 2 servings:

For each serving, in a large container combine:

  • 1 sliced chicken thigh

  • 1/4 finished peach & vegetables

  • Transfer the arugula and remaining sliced cucumbers to 2 containers

Transfer the goat cheese dressing  to 2 small containers. 

Assemble & Store the Chicken, Peach & Arugula Salad:
Finish & Serve the Grilled Pork & Red Rice Salad:
15 Finish & Serve the Grilled Pork & Red Rice Salad:

Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pickled peruvian peppers, crispy onions, and creamy ranch sauce.

16 Finish & Serve the Pork & Peach Panzanella:

Pick the mint leaves off the stems. Heat the finished pork in the microwave 1 to 2 minutes, or until heated through. Serve with the finished panzanella. Garnish each serving with the spicy cucumber sauce, feta (crumbling before adding), and mint leaves (tearing before adding).

Finish & Serve the Pork & Peach Panzanella:
Finish & Serve the Grilled Chicken Thighs:
17 Finish & Serve the Grilled Chicken Thighs:

Pit and roughly chop the dates. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the curry mustard and chopped dates.

18 Finish & Serve the Chicken, Peach & Arugula Salad:

Roughly chop the pistachios. Heat the finished chicken in the microwave 1 to 2 minutes, or until heated through. Serve with the arugula and cucumbers and finished peach and vegetables. Garnish each serving with the goat cheese dressing and pistachios .

Finish & Serve the Chicken, Peach & Arugula Salad:
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