Grilled Chicken and Pork With Orange Cumin Glaze

This is a tasty dish to serve during barbeque season. Spicy and sweet. Look for chili-garlic sauce in the Asian foods section of the supermarket.

• Ready In: 50 mins
• Serves: 10

Ingredients

• 3  cups ketchup
• 3  cups  orange juice
• 1 1⁄2 cups  chopped fresh cilantro
• 1⁄2 cup  chili-garlic sauce
• 1⁄4 cup soy sauce
• 2  tablespoons ground cumin
• 10  chicken thighs, with bone and skin
• 10 (12 ounce)  center-cut pork chops (1 to 1 1/4 inch thick)

Directions

1. Puree first 6 ingredients in processor until smooth.
2. Transfer to bowl.
3. Prepare barbecue (medium heat); brush grill rack with oil.
4. Set aside 3 cups glaze for serving.
5. Grill chicken 6 minutes per side.
6. Brush with some of the remaining glaze.
7. Continue grilling until chicken is cooked through, turning occasionally and brushing fewquently with more glaze, about 25 minutes longer.
8. Transfer chicken to warm platter; tent with foil to keep warm.
9. Grill pork about 3 minutes per side.
10. brush with some glaze.
11. Continue grilling until thermometer inserted into center of chop registers 145*F to 150*F turning occasionally and brushing frequently with more glaze, about 12 minutes longer.
12. Arrange pork on platter with the chicken.
13. Bring 3 cups reserved glaze to simmer.
14. Serve chicken and pork, passing glaze seperately.