Honey Lemon Garlic Chicken

 This was a really delicious recipe!  Everyone in my house ate it up which is always a bonus!

Ingredients

• 2 lemon
• 1/4 cup olive oil
• 8-10 cloves garlic
• 8 tablespoons honey
• 2 teaspoons seasoned salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground mustard
• 1/2 cup fresh parsley, chopped (optional)
• 3.5-4 pounds boneless, skinless chicken

 

*Be sure to reserve some of the sauce on the side before pouring over raw chicken.  The chicken is even better with a little extra marinade drizzled over it when served.

Instructions

1. Squeeze lemons to release 2/3 cup of fresh lemon juice.
2. Mince or crush garlic in garlic press.
3. Whisk lemon juice, olive oil, honey, minced garlic, parsley, seasoned salt, & pepper together in bowl, then divide into two 1 gallon freezer bags. (If freezing, be sure to label bags ahead of time.)
4. Marinate chicken in bag for at least 30 minutes or longer, or press out air from bag and freeze.
5. Thaw if frozen. Grill 6-8 minutes per side, basting with additional marinade, if desired.

Preparation time: 5 minutes + marinating time
Cooking time: 6-8 minute(s)

Number of servings (yield): 8

Source (Adapted): http://www.livingwellspendingless.com/2014/03/26/honey-lemon-garlic-chicken/

Pork Tenderloin with Chimichurri

This chimichurri sauce is AMAZING!!!

 

Ingredients

• Chimichurri:
• 6 garlic cloves, peeled and minced
• 2 jalapenos, seeded and minced (OPTIONAL)
• 1/4 cup red wine vinegar
• About 1/2 cup finely chopped fresh flat-leaf parsley
• About 1/2 cup finely chopped fresh cilantro leaves
• 3 limes, juiced
• 1 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon whole black peppercorns

Directions

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, cilantro, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.






Adapted from:
http://www.foodnetwork.com/recipes/tyler-florence/pork-tenderloin-with-chimichurri-recipe.html?soc=sharingpinterest