Recipe courtesy of Chamisa Weinmeister
Teriyaki Glazed Pork Chops and BBQ Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 856
- Total Fat
- 26
- Saturated Fat
- 8
- Carbohydrates
- 42
- Dietary Fiber
- 1
- Sugar
- 34
- Protein
- 107
- Cholesterol
- 336
- Sodium
- 3726
- Total: 12 hr 55 min
- Prep: 10 min
- Inactive: 12 hr
- Cook: 45 min
Ingredients
4 bone-in pork chops, cut 1/4-inch thick
4 boneless, skinless chicken breasts
1 cup your favorite teriyaki sauce, (recommended: Lawry's Teriyaki Sauce)
1 cup your favorite BBQ sauce
Kosher salt and freshly ground black pepper
Directions
- Place the pork chops in a plastic bag and pour half of the teriyaki sauce over them. Place the chicken breasts in a plastic bag and pour half of the BBQ sauce over them. Marinate the pork chicken in the refrigerator overnight.
- Preheat the grill to medium heat. Remove the pork chops and the chicken from their plastic bags and season with salt and pepper. Place the pork and chicken on the grill. Grill the chicken about 6 minutes per side or until cooked through, turning at a 45 degree angle to create grill makes. Grill the pork about 5 minutes per side or until cooked through, turning at a 45 degree angle to create grill marks. Baste the pork with the rest of the teriyaki sauce and the chicken breasts with the rest of the BBQ sauce throughout the cooking process. When the pork reaches an internal temperature of 160 degrees F and the chicken reaches an internal temperature of 170 degrees F remove them from the grill and let rest for 5 to 10 minutes before serving.