Cooking on the grill is an everyday occurrence at our house in the summertime. I am always looking for marinade recipes and new things to cook on the grill. If you look in my freezer in the summer you will find it filled with marinated meats. We recently tried this recipe and it was great! We used pork loin chops when we tested it but chicken would work as well.
| Recipes |
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2 |
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4 |
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6 |
| Servings |
4 |
8 |
12 |
16 |
20 |
24 |
| Ingredients | ||||||
| Lemon juice |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Soy sauce (light is fine) |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Canola oil |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Black pepper |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Galic cloves, minced |
2 |
4 |
6 |
8 |
10 |
12 |
| Pork loin chops OR Boneless, skinless chicken breast |
4 |
8 |
12 |
16 |
20 |
24 |
Assembly Directions:
Combine lemon juice, soy sauce, oil, black pepper and garlic in a mixing bowl. Stir well with a whisk until combined. Divide marinade evenly between freezer bags. Add chicken breasts/pork loins to each bag.
Freezing Directions:
Remove excess air from bag. Seal, label and freeze.
Serving Directions:
Coat grill rack with cooking spray. Heat grill to medium high or between 350 and 400 degrees. Place chicken/pork on rack. Cook 10 minutes on each side or until instant read thermometer reads 170 degrees.
Nutritional Info: pork
Oil was not included in the nutritional analysis.
Per Serving: 169 Calories; 8g Fat (44.1% calories from fat); 20g Protein; 4g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 1071mg Sodium.
Exchanges: 2-1/2 Lean Meat; 1/2 Vegetable.
Nutritional Info: chicken
Oil was not included in the nutritional analysis.
Per Serving: 146 Calories; 1g Fat (9.5% calories from fat); 28g Protein; 4g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 1106mg Sodium.
Exchanges: 4 Lean Meat; 1/2 Vegetable.