Grilled Chicken with Strawberry and Arugula Salad!

Spring and summer, the time for simple, lovely, easy to put together meals. We love this Grilled Chicken with Strawberry and Arugula Salad for it’s simplicity, flavor and beauty. See what we mean…
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

 

The Chicken:

Brining is the secret to success when it comes to boneless, skinless chicken breasts (don’t worry it’s easy!). These breasts were brined in sea salt salt and water for 30 minutes, then grilled to juicy perfection. No dry, tasteless chicken breasts here!

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

The Salad:

Peppery arugula with sweet, ripe, colorful strawberries, sprinkled with roasted pine nuts. So simple. So lovely.

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

The Dressing:

We give you two choices: we prefer an olive oil and white balsamic vinaigrette on this salad. It’s smooth, fresh and light, perfect for spring and summer. But you can also use a traditional balsamic.

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

 

The Recipe: Grilled Chicken with Strawberry and Arugula Salad!

What you need: Himalayan or kosher sea salt for brining and a quality white balsamic vinegar (<—our fave but we also like this one) If you prefer you can use a traditional balsamic. You will also need parchment paper and a rolling pin for pounding chicken.

5 from 8 votes
Grilled Chicken with Strawberry and Arugula Salad!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A fresh, light, beautiful spring/summer salad with a choice of white balsamic vinaigrette or traditional balsamic vinaigrette. Paleo and Whole 30!

Course: dinner, Main Course
Cuisine: American, BBQ, grilling
Keyword: #bbq, #easy dinner, Paleo, whole30
Servings: 4
Author: Linda Spiker
Ingredients
For Chicken:
  • 4 smallish boneless skinless chicken breasts, pounded and brined
  • 6 cups water
  • 1/3 cup sea salt, I use Himalayan sea salt, but you can use Kosher too
  • sea salt, pepper, olive oil
For Salad:
  • 4 cups organic baby arugula
  • 2 cups sliced organic strawberries
  • 1/4 cup roasted pine nuts
For White Balsamic dressing:
  • 1/3 cup extra virgin olive oil or avocado oil
  • 3 tablespoons white balsamic
  • 1 tablespoon fresh lemon juice
  • pinch sea salt and black pepper
If using traditional balsamic
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon dijon mustard
  • pinch sea salt and pepper
Instructions
  1. Place water and salt in a large bowl and stir

  2. Place chicken breasts between folded parchment paper and pound with a rolling pin until uniformly thick (about 3/4" thick is best)

  3. Place breasts in salt water for 30 minutes

While breasts brine, prepare salad and dressing, preheat grill:
  1. After breasts have brined for 20 minutes, place lettuce and sliced berries on platter, sprinkle with pine nuts and  whisk together dressing ingredients

  2. Preheat grill on high, about  425 degrees

  3. After breasts have brined for 30 minutes, remove breasts from water, pat dry with paper towels

  4. Brush with olive oil and season with salt and pepper, to taste

  5. Place breasts on preheated grill, close lid and cook until nice golden grill marks are established (3-4 minutes), then turn the meat a quarter turn (don’t flip, just rotate the same side a 1/4 turn) and cook until new criss-cross marks appear.  (3-4 minutes)

  6. Turn breasts over, lower heat to med/low (about 350 degrees) close lid and cook for five more minutes until just cooked through. Don't over cook! Remove from grill

  7. Whisk dressing again and dress salad

  8. Leave whole or if desired, cut breasts on the diagonal and serve topped with salad

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Peach, Prosciutto and Burrata Grilled Naan Pizza!

Summer and grilling… two of my favorite things! This week we grilled up these Peach, Prosciutto and Burrata Naan Pizzas and were they a hit! So fresh, summery, flavorful and delicious, it’s hard to eat only one!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Peach, Prosciutto and Burrata Grilled Naan Pizza!

 

Grill or Oven? It’s All Good!

While I prefer to make these on the grill (who wants to heat up a kitchen?) I will give you instructions for both the oven and the grill. Each are equally easy and tasty. Look at those sweet peaches and fresh basil…yum!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Bread and The Toppings:

I start with a delicious store bought naan bread drizzled with olive oil and sprinkled with freshly grated parmesan cheese. Then I add a couple slices of prosciutto, burrata cheese, fresh peach slices and walnuts. Burrata cheese is a combination of mozzarella and cream. Dreamy is what it is! Pop pizza on the grill or into the oven and just 6-7 minutes later you have an amazing meal. Garnish with fresh basil and (affiliate link)  balsamic glaze and serve!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

That Glaze Though:

I know the balsamic glaze may seem like a small thing, something maybe you could skip, but please DON”T! That balsamic makes all the difference. Balsamic glaze is reduced balsamic vinegar with the consistency of syrup, which is why is stays put where you pour it, and the glaze adds spectacular flavor to this pizza. Sweet and tangy it is the perfect finishing touch drizzled on creamy burrata and warm peaches.

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Recipe: Peach, Prosciutto and Burrata Grilled Naan Pizza!

What you’ll need: If you don’t use a grill due to lack or room, let me introduce you the the cool little grill we have! We take this mini grill to the beach and the park. It’s small enough to store easily and fits on apartment balconies with no problem! You will need a microplane for grating parmesan. The balsamic glaze can be found in most grocery stores or you can have it delivered to your door.

5 from 3 votes
Peach, Prosciutto and Burrata Grilled Naan Pizza!
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

An easy to make, delicious grilled summer pizza! 

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, grilling recipe, kid-friendly recipes
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 4 pieces of naan a traditional Indian bread
  • 2 tablespoons olive oil give or take
  • 1/2 cup freshly grated parmesan
  • 8 slices prosciutto
  • 4-6 ounces burrata cheese
  • 3 ripe peaches sliced
  • 1/3 cup raw walnuts pieces
  • 1/3 cups freshly chopped basil
  • Balsamic glaze
Instructions
  1. Preheat grill or oven to 425. If using oven, place oven rack in upper third of oven.
  2. Brush each piece of naan with olive oil, leaving an inch of crust without oil
  3. sprinkle with parmesan
  4. place two pieces of prosciutto on each piece of naan
  5. drop tablespoon size balls of burrata onto pizzas and arrange peach slices however you wish
  6. sprinkle with walnuts
  7. Place naan onto grill and close lid. If using oven, place pizzas directly on rack (you may want to put aluminum foil in bottom of oven just in case cheese melts off pizzas)
  8. Cook for 6-7 minutes or until bread is warm and cheese is melted
  9. Remove, sprinkle with fresh basil and then drizzle generously with balsamic glaze. Eat and give the universe some gratitude for those peaches!

 

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Grilled Chicken and Vegetables with Red Bell Pepper Sauce

Prepare to be dazzled. This Grilled Chicken and Vegetables with Red Bell Pepper Sauce is one beautiful, healthy meal! And it is actually easy to make.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetables

The Veggies:

This recipe is loaded with an array of fresh vegetables. And the great thing about grilling veggies is there is very little clean up! After grilling potato ‘nibbles’ (or fingerling potatoes), red onion, corn off the cob, yellow squash, asparagus, and baby bok choy, I toss them all together with fresh arugula and cherry tomatoes!

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetables

The Chicken:

There is a secret to grilling chicken breasts so they turn out moist and tender. It’s called brining, and it’s as simple as soaking the breasts in salted water!

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetables

The Sauce:

This Spicy Red Bell Pepper Sauce tastes great on chicken, but I drizzle some on the grilled veggies too. It’s made with roasted red bell peppers, mayonnaise, cayenne pepper, and garlic. To learn to roast your own red peppers click here! To keep this meal low stress, I recommend making the sauce in advance. It can be kept in the fridge for up to a week.

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetables

The Grilling:

The great thing about this meal is almost all of it is done on the grill. I use a grilling pan for most of the vegetables. The grill pan you choose should have small slits in the bottom so smaller vegetables, like corn, don’t fall through. You can place the asparagus and bok choy right on the grill!

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetablesThe Finished Meal!

After removing veggies from the grill I toss them with fresh arugula and cherry tomatoes, add a few avocado slices to the chicken, drizzle with the Red Bell Pepper Sauce and honestly, it’s one of the prettiest meals I have ever seen!

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetables

The Recipe: Grilled Chicken and Vegetables with Red Bell Pepper Sauce

Tips and what you will need: you will need a good (affiliate link) grill pan. Be sure to read my “How To Grill Perfectly Tender Chicken Breasts Every Time!” blog post so you are well versed on how to achieve a perfectly tender chicken breast.You can find a large wooden serving board here. This recipe is paleo/whole30, gluten free, grain free, dairy free. To learn to roast your own red peppers click here! 

5 from 6 votes
Grilled Chicken and Vegetables with Red Bell Pepper Sauce
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

A colorful, gluten, grain, and dairy free meal! To keep this meal low stress you can prepare the sauce in advance and be sure to follow the directions below and prep all veggies so they are ready to go when needed.

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, gluten-free recipe, grilling recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
For Chicken:
  • 1/3 cup Sea salt
  • 4 boneless/skinless chicken breasts pounded and brined (see blog post linked above for visual)
  • 6 cups water
  • olive oil to brush on chicken
  • sea salt
  • pepper
The Veggies:
  • 1 cup potato 'nibbles' or fingerling potatoes if you can't find them use small 'new' potatoes
  • 1 red onion peeled, cut in half, the quarter each half
  • 1 small yellow squash summer squash or small zucchini, diced
  • 2 cobs corn kernels shaved off with knife
  • 1 bunch asparagus trimmed, brush with olive oil and sprinkle with sea salt and pepper
  • 2 baby bok choy cut in half, brush with olive oil and sprinkle with sea salt and pepper
  • 1 cup cherry tomatoes halved (any combination of colors)
  • handful arugula
  • avocado slices (optional)
  • 1/3 cup olive oil approximately
For Spicy Red Bell Pepper Sauce
  • 1/2 cup chopped roasted red bell peppers (from a jar or see link above to make your own)
  • 3/4 cups good quality mayonnaise
  • 1 tablespoon minced garlic
  • one generous pinch sea salt
  • 1/8 teaspoon cayenne pepper
  • a little olive oil if needed for thinning
Instructions
To brine and prepare chicken breasts:
  1. Place 6 cups water and 1/3 cup sea salt in a large bowl and stir

  2. Place chicken breasts one at a time between folded parchment paper or plastic and pound with a rolling pin until uniformly thick, about 1/2"-3/4" thick. (see blog post linked above for visual)
  3. Place breasts in salt water for 30 minutes.
While breasts brine, place a pot of water to boil, prep all veggies and make sauce:
 
  1. Prep veggies. When water boils, add potatoes and cook just until soft, but still firm. Remove from water and set aside. While potatoes cook, make sauce

For Sauce:
  1. Combine all the ingredients in a food processor or blender, and process for 30 seconds. Scrape down the sides rubber spatula, and process for 30 seconds longer. If needed, thin with a little olive oil. Store in an airtight container in the refrigerator for up to 1 week.

Prep Grill and cook meal:
  1. Make sure grill is clean and wipe with coconut oil or spray. Preheat grill to 425 degrees.
  2. Place prepared onions into a large bowl, drizzle lightly with olive oil and toss with a little salt and pepper. Pour onions into grill pan. In same bowl used to prepare onions, add boiled potatoes, corn, and squash. Drizzle with olive oil, sprinkle with sea salt and pepper. Set aside.

  3. Place grill pan with onions on heated grill. Close lid. Cook for five minutes, stirring occasionally.
  4. Remove breasts from brine, pat dry with paper towels.
  5. Brush with olive oil and season with salt and pepper.
  6. Add mixed veggies to grill pan and place chicken breasts on grill. Close lid. Cook for 5-6 minutes, then turn breasts. Add prepared bok choy and asparagus to grill. Cook for 5-6 minutes, turning halfway through cooking time. Remove all food from grill. Place a handful of arugula and cherry tomatoes into the same bowl you used for the veggies, then pour warm grilled veggies into bowl and toss. Pour onto serving platter. Place breasts next to veggies, top with sauce and avocados if desired. Serve!
 

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Spiced Lamb Patties with Cauliflower “Tabbouleh”!

I am always so happy when my Sun Basket Box arrives because I know inside that recyclable box are the ingredients for three meals that look like this! Fortunately, Sun Basket has generously shared this recipe for Spiced Lamb Patties and Cauliflower Tabbouleh with The Organic Kitchen. Lucky me/lucky you!
(This post contains affiliate links. See full disclosure at bottom of post)

Spiced Lamb Patties with Cauliflower

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Spiced Lamb Patties with Cauliflower

Oh and let me reiterate… the meals look like this and they taste incredible too.

Spiced Lamb Patties with Cauliflower

The Recipe: Spiced Lamb Patties with Cauliflower “Tabbouleh”

Tips and what you will need: This quick meal incorporates two Paleo/Whole 30 compliant takes on Middle Eastern classics. Finely minced cauliflower is used in place of bulgur wheat in the tabbouleh. The ground lamb is seasoned with baharat, a classic Middle Eastern spice blend. You will need a microplane to zest lemon and a good knife or food processor for cauliflower. TIME SAVING TIP Trader Joe’s sells fresh cauliflower already chopped into “rice” or in this case tabouleh!

5 from 4 votes
Spiced Lamb Patties with Cauliflower "Tabbouleh" from Sun Basket!
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

An incredible paleo take on Middle Eastern Food. Trader Joe's sells fresh cauliflower already chopped into "rice" or in this case tabouleh. It's a real time saver!

Course: Main Course
Cuisine: Greek
Keyword: easy dinner recipe, Paleo recipes
Servings: 2 servings
Author: Linda Spiker
Ingredients
Tahini Dressing
  • 1/3 cup tahini
  • 1 clove garlic minced
  • Juice of one lemon
  • 2-3 tablespoons warm water or olive oil for thinning
  • Pinch sea salt
  • a few turns freshly ground black pepper
Tabbouleh:
  • 10 ounces cauliflower or buy fresh cauliflower rice at Trader Joe's
  • 1 to 2 Persian cucumbers
  • 1 to mato
  • 2 Tablespoons fresh curly-leaf parsley
  • 1 lemon
  • 2 Tablespoons fresh cilantro
  • olive oil
Lamb Patties:
  • 10 ounces ground lamb
  • 2 teaspoons baharat powder
  • ½ teaspoon Marash chile flakes optional
Instructions
Tahini dressing:
  1. Combine ingredients in a small bowl, whisk till smooth, adding liquids as needed for thinning. Adjust seasonings to taste. Set aside.
Make the tabbouleh:
  1. Using a chopping knife or a food processor, chop the cauliflower into rice-size pieces.
  2. Cut the cucumber into ¼-inch cubes.
  3. Chop the tomato.
  4. Pick and chop the parsley leaves; discard the stems.
  5. Zest and juice the lemon.
  6. In a pot over medium heat, warm 1 tablespoon olive oil until hot but not smoking. Add the cauliflower and cook, stirring occasionally, until the cauliflower starts to soften, 2 to 4 minutes. Transfer the cauliflower to a mixing bowl. Add the cucumber, tomato, and parsley, and lightly toss to combine. Add the lemon zest and juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper, and toss lightly to coat.
Make the lamb patties:
  1. Chop the cilantro.
  2. In a mixing bowl, combine the cilantro with the ground lamb and baharat. Season generously with salt and pepper, and gently mix until just combined. Shape the lamb mixture into patties about ½ inch thick.
  3. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the lamb patties and cook until browned, 3 to 4 minutes per side for medium.
  4. Transfer the lamb patties to individual plates. Drizzle them with the tahini dressing and sprinkle them with as much of the Marash chili flakes as you like. Serve with the cauliflower tabbouleh and any remaining tahini dressing on the side.

Enjoy and thanks for stopping by! ~ Linda Spiker

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Post tags: gluten free option, dairy free, paleo

Grilled Spicy Lime Pork Tenderloin

All but one of our children has left our home state of California for the great state of Utah. And they took our grandchildren with them. How dare they? Luckily we are able to visit often. Not only do we enjoy spending time with our kids and grandchildren but we feel so fortunate to be able to take advantage of all the wonderful activities the mountains have to offer, especially meals outside in the fresh air. One of our family’s favorite grilling recipes is this Spicy Lime Pork Tenderloin!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Spicy Lime Pork Tenderloin

Sundance Utah is Magical!

When visiting Sundance, we are rarely indoors. We ride our bikes along the river…

BBQ Spicy Lime Pork Tenderloin

We take long walks and hikes up to waterfalls…

BBQ Spicy Lime Pork Tenderloin

…and catch trout.

BBQ Spicy Lime Pork Tenderloin

The crazy members of our family climb rock walls…

BBQ Spicy Lime Pork Tenderloin

 

And of course we love to play with this wild bunch!

BBQ Spicy Lime Pork Tenderloin

But Eating is a Big Activity!

In fact, we have some pretty epic BBQ’s in our little neck of the woods. This year our summer holiday feasts will include my Strawberry Basil Lemonade, Apple and Avocado Salad, Fingerling Potato Salad with Asparagus, Spicy Lime Pork Tenderloin, with Berries in a Pastry Basket for dessert!

BBQ Spicy Lime Pork Tenderloin and Fixins'

The Main Course:

This recipe for Spicy Lime Pork Tenderloin has been passed around our family for years on scraps of paper and recipe cards. It has changed over the years as we add or take away ingredients. I have no idea what the original source is, and would love to give credit where credit is due, but I just don’t know! What I do know is that this pork tenderloin is sweet, savory, amazingly tender and packs the heat! The marinade is really easy to make. You can use a knife and whisk or a food processor (affiliate links) to make marinade.

BBQ Spicy Lime Pork Tenderloin

Seriously, this pork is mind blowingly good!

Grilled Spicy Lime Pork Tenderloin

The Recipe: Grilled Spicy Lime Pork Tenderloin

Tips and what you will need: The heat for this recipe comes form chilis in adobo sauce, you can find it on the Mexican aisle of your grocery or find it here. You will only need 2 Tablespoons so just place the extra into a baggie and freeze for next time! You can use a knife (my favorite) to chop ingredients, or save a lot of time by using a food processor, you will also need a hand held citrus juicer. My favorite brand of mustard for this recipe is Maille Honey Dijon, I have used others but this is by far the best! (affiliate links)

4.78 from 9 votes
Grilled Spicy Lime Pork Tenderloin
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 

A sweet, spicy, savory pork tenderloin cooked on the grill! You can use a knife to chop all ingredients and whisk together, or use a food processor.

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, grilling recipe
Servings: 8 servings
Author: Linda Spiker
Ingredients
  • 1 cup honey-Dijon mustard I like the Maille brand
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup fresh lime juice about 4 large limes
  • 2 tablespoons canned chipotle peppers in adobo sauce minced (less if you are not a fan of heat)
  • 4 large garlic cloves peeled and minced
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1 pound pork tenderloins
  • 1/4 cup water
  • garnish: chopped fresh cilantro
Instructions
If using a food processor:
  1. Place garlic in processor and mince. Add all other ingredients and process till combined. When thoroughly mixed remove about 3/4 cup of mixture and set aside. We will be using this for a sauce later.
If using a knife:
  1. In a bowl stir together mustard, cilantro, lime juice, minced peppers, garlic, and spices. When thoroughly mixed remove about 3/4 cup of mixture and set aside. We will be using this for a sauce later.
  2. To Marinate:

  3. Place pork in a large shallow dish, pour remaining honey Dijon mixture over pork, making sure the pork is well covered with marinade. Cover and place in fridge for at least 2 hours.

  4. Spray grill with non stick spray and turn heat on med-high. Remove pork from marinade and place on hot grill. Throw away extra marinade. Cook pork over medium-high heat for about 20 minutes, turning every five minutes with bbq lid on. When center of pork very light pink but cooked, remove from grill. Pork will continue cooking even after it is removed from the grill, so if you wait till the center is completely cooked it will be overdone. Cover with foil and let stand 5 minutes. While pork rests, place reserved marinade in a saucepan. Add 1/4 cup water, whisk and bring to a boil. Reduce heat and simmer 2 minutes. Pour over sliced pork, and serve. Garnish with cilantro if desired. Enjoy!

 

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