Equipment
- Grill
Ingredients
Pork #1 - The Basic
- 2 cups whey
- ½ tbsp peppercorns
- 1 bay leaf
- 4-6 pork chops
Pork #2 - A Variation on Pork Souvlaki
- 1½ cups whey
- ½ cup EVOO
- 1 tsp dried oregano
- 1½ pounds pork shoulder or pork butt (chopped into 1-inch cubes)
Chicken #1 - South American Aromatics
- 2 cups whey
- ½ onion (sliced)
- 2 cloves garlic (smashed and skins removed)
- ½ cup cilantro (roughly chopped)
- 1 lime (cut into quarters)
- 1 tsp salt
- 4-6 chicken breasts
- Serve with Chimichurri sauce (recipe follows)
Chimichurri sauce (modified from this recipe at SimplyRecipes.com)
- Instead of 1 cup parsley, use 1/3 cup cilantro and 2/3 cup parsley
- Substitute one freshly diced jalapeno for the red pepper flakes
Chicken #2 - Herb Infused
- 2 cups whey
- ½ cup EVOO
- Fresh herbs (about 10 sprigs roughly chopped (thyme and oregano work well))
- ½ tbsp peppercorns
- 4-6 chicken breasts (substitute twice as many chicken tenders if desired)
Chicken #3 - Yogurt Curry
- 1 cup plain Greek yogurt
- ½ cup whey (add whey until yogurt is thinned but still has some consistency to it)
- 3 tbsp curry spice (I like Rogan Josh but any will do)
- 4-6 chicken breasts or thighs
Instructions
Select the marinade from above you would like to use, and follow these instructions:
- Mix all marinade ingredients together in a medium mixing bowl.
- Remove meat from packaging and pat dry.
- If any excess fat is present, trim.
- Combine meat and marinade into a ziploc bag. Ensure meat is covered well.
- Marinade at least 1 hour and up to 4 hours, turning meat at least once.
- Heat grill to high (~450°F), then turn down to medium-low for cooking.
- Add meat to grill. If no salt was used in the marinade, season the meat with salt and pepper as you place onto the grill.
- Grill meat til done, cooking to an internal temperature of 145°F for pork, and 165°F for chicken.
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