Grilled chicken thighs and pork meat

Grilled Chicken Thighs and Pork - A Delicious Recipe for Memorable Moments

Preparation Time: 30 minutes
Marinating Time: 24 hours
Cooking Time: 20-30 minutes
Total: 24 hours and 1 hour
Servings: 6-8 servings

Who doesn't love the aroma of tender, juicy meat cooked on the grill? This recipe for grilled chicken thighs and pork is perfect for a gathering with friends or a family dinner. Marinated for 24 hours, the meat becomes extremely flavorful and full of zest. So, get ready to impress your guests with a simple yet extraordinary dish!

Ingredients:
- 1 kg pork (choose a piece with a bit of fat for better flavor)
- 1 kg chicken thighs (I recommend bone-in thighs for extra juiciness)
- 1 tablespoon dried thyme (for a special fragrance)
- 1 tablespoon Delicat (or another meat seasoning for a more intense flavor)
- 1 tablespoon garlic powder (or fresh crushed garlic)
- 1 tablespoon paprika (for a touch of warmth and color)
- Freshly ground pepper (to taste)

Preparing the Marinade:
1. In a large bowl, mix the thyme, Delicat, garlic, paprika, and pepper. This mixture will form the base of the flavors that will penetrate the meat.
2. Add the pork and chicken thighs to the bowl. Ensure each piece is well coated with the marinade. It is essential that every corner of the meat absorbs the flavors.

Marinating the Meat:
3. After coating the meat with the marinade, cover the bowl with plastic wrap or a lid. Place it in the refrigerator for 24 hours. Marinating not only enhances the flavor but also tenderizes the meat, making it easier to chew and full of juiciness.

Cooking the Meat:
4. The next day, take the meat out of the refrigerator and let it reach room temperature for about 30 minutes before putting it on the grill.
5. Preheat the grill to a medium-high temperature. If using a charcoal grill, ensure you have a direct and an indirect heat area.
6. Place the chicken thighs and pork on the grill. Cook for 20-30 minutes, turning occasionally, until they are browned and have a crispy crust. Use a meat thermometer to ensure the chicken reaches an internal temperature of 75 °C, and the pork at 70 °C.

Serving and Suggestions:
Once the meat is ready, let it rest for 5-10 minutes before slicing. This step is crucial as it allows the juices to redistribute, resulting in juicier meat. Serve the chicken thighs and pork alongside a fresh salad or grilled vegetables. A side of fries or mashed potatoes will perfectly complement this delicious meal.

Variations and Tips:
- You can experiment with different spices, such as oregano or rosemary, to add a personal touch to your recipe.
- If you like spicy flavors, add a bit of chili pepper or chili sauce to the marinade.
- Instead of pork, you can use beef for a different type of grilling.

Nutritional Benefits:
Chicken is an excellent source of protein, being easy to digest. Chicken thighs also contain B vitamins, essential for energy metabolism. Pork, on the other hand, provides iron and zinc, important for the immune system. Thus, this recipe is not only delicious but also nutritious!

Frequently Asked Questions:
1. Can I use other types of meat?
Sure! This recipe can easily be adapted using beef or even fish if you prefer.
2. How long can I keep the marinade?
You can keep the marinade in the refrigerator for 3-4 days, but it is recommended to use it fresh for the best results.
3. What type of grill is best?
A charcoal grill provides a unique flavor, but an electric or gas grill can work just as well.

This recipe for grilled chicken thighs and pork is not only a great way to enjoy a tasty meal but also an opportunity to gather family and friends around the grill. Don't forget to share this recipe with your loved ones and create memorable moments! Enjoy your meal!