Plain cuts of meat are usually best if grilled. To make things interesting, marinate the meat or make a sauce. Grilling meat well is an art, and every grill is different so you have to get to know your grill very well.
Here are some general guidelines: if at all possible, especially with thicker cuts, bring meat out of the refrigerator at least a couple of hours before grilling, it will cook more evenly. Preheat the grill on high heat, grill the first side on high or medium (chicken breasts on medium), turn and reduce the heat a little. Especially if you have thick meat, when it’s almost done, turn the heat off and let it sit in the grill with the lid down for a couple more minutes. This step helps cook the meat more evenly.
Remember that grilled meat keeps cooking for a while, even after it’s removed from the grill, so it needs your attention at all times. If you are having a dinner party, try to have everything else pretty much ready before you grill the meat.
Buy boneless, skinless chicken breasts and pork tenderloins in large quantities when they are on sale. Trim off the fat, flatten the chicken breasts if you want, and freeze. Marinades for them are limited only by your imagination. A great basic one is Italian dressing and soy sauce. One of my favorite marinades is Oak Hill Farms “Vidalia Onion Salad Dressing”and some soy sauce. I have only been able to find this dressing at Costco and I would never use it in a salad, but it does make a great marinade. Add other herbs, garlic, onions, fruit juices, mustard and the possibilities are endless. Don’t worry about the fat in your marinade, most of it cooks right off with grilling. Almost any marinade you come up with for chicken is also great on a pork tenderloin or loin. Always make extra chicken breasts, as they make great sandwiches, as do leftover slices of pork tenderloins.
Consider eating leftover chicken and pork right from the refrigerator or just warmed up to room temperature. I think reheating, even in the microwave, changes the taste of meat.
Another good idea when working with boneless chicken breasts or pork loin steaks is soaking them in milk for up to a full day. It will tenderize the meat and keep it moist. This works especially well if you are using a sauce on the meat rather than a marinade.
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