For chicken or pork…I used thick pork chops this time. Borrowed from ‘Marinades’, by Lucy Vaserfirer, this is another keeper that will probably always be waiting for me in the freezer!
Red Pepper Jelly Marinade
1/2 c. red pepper jelly, warmed for a few seconds in the microwave to make it runny
3 T. apple cider vinegar
3 T. soy sauce
2 T. canola oil
up to 8, 1-inch thick, boneless pork loin or rib chops OR the equivalent amount in chicken breasts or thighs
Place a large freezer Ziploc bag into a large bowl so that it’s able to sit open on it’s own and add in the jelly, vinegar, soy sauce and oil. Give it a stir to combine, add your meat of choice, squeeze out as much air as you can and seal the bag. Marinate for at least a couple of hours, or overnight, or put the bag in the freezer for a later date.
When you’re ready to barbecue – (and you’re cooking pork, and your meat is thawed) – heat the grill to medium-high, sprinkle the chops with salt and pepper, discard the marinade, and cook for a few minutes per side until the inside is barely pink. Brock says that the ideal is to remove the chops when they are at 135 degrees, cover them with foil and allow them to rest and come to 140-145 degrees. These are wonderful with just about anything! – enjoy!
- Category: BBQ, Marinade, Chicken, Pork, Make-ahead