Thrill of the Grill: Grilled Chipotle Lime Pork Tenderloin

Thrill of the Grill is a weekly feature this summer on LHBH where we’ll be sharing our favorite summertime grill recipes. You can check out our other recipes here!

It’s been a couple weeks, but we’re back with the latest installment in our Thrill of the Grill series, Chipotle Lime Pork Tenderloin! It’s one of my faves. The spicy, smoky chipotle and the tangy lime are the perfect pair for a pork tenderloin and a couple margaritas.

Chipotle Lime Pork Tenderloin Header Image

Grilled Chipotle Lime Pork Tenderloin

prep: 30 minutes (+24 hours marinate time)
cooking: 15 minutes

1 whole pork tenderloin (NOT the kind packed in marinade)
1 c. lime juice (fresh please, not the bottled stuff)
1/4 c. honey
1-2 chipotle peppers in adobo (depends on how daring you are)
4 cloves garlic, smashed
1 Tbsp. cilantro
2 tsp. salt
zest of one lime
1. In a high sided container, add your garlic and lime zest.
Garlic and Lime in the Marinade
2. Add in one or two (or three?!) chipotle peppers in adobo. You can find these in the latin section of most supermarkets. Kevin and I love chipotle peppers (so we tend to go heavy on these), but if you’re not into spicy one pepper will give you the smoky goodness without the bite.
Chipotle in Adobo
3. Add in the lime juice, honey, cilantro, and salt, then hit with a hand blender. If you don’t have a hand blender, your regular blender will work fine, too.  Set aside.
4. Next, remove the silver skin from your pork tenderloin. Silver skin is a connective tissue that’s pretty tough and is typically removed before cooking. To remove it, use a thin, sharp knife inserted under the silver skin about a half inch from the end. Gently wiggle it back and forth until you can get a finger under it, then simply pull it off the tenderloin. If you don’t feel comfortable doing this, ask your friendly grocery store butcher to do it for you. If you do try it, BE CAREFUL!
Remove the Silver Skin
5. With the silver skin removed, you’re ready to marinade. Pour half the marinade into a plastic bag over the tenderloin. Seal it up, making sure to get as much air out as possible. Marinade in the refrigerator at least four hours; overnight would be better (we went with a full 24 hours). Oh, and refrigerate the reserved marinade!
Marinade Tenderloin Overnight
6. When you’re ready to cook, make sure to clean and preheat you grill. Place the tenderloin  directly on the grill.
Grill Tenderloin and Corn
7. Every few minutes, turn the tenderloin a quarter of a turn until the internal temperature reaches 140 degrees F (60C).
Grill to 140F
8. Once the tenderloin reaches 140F, pull it off the grill. At this point you have two options: rest it for at least 5 minutes, slice, and serve OR post-marinade for 10 minutes. We really like to post-marinade pork because it tends to dry out really quickly. To post-marinade, create a little boat out of foil. Place the tenderloin on the bottom, then pour over the reserved marinade. Seal up and allow to rest for about ten minutes.
Post Marinade
9. When your porky tenderloin is done with it’s siesta, slice it on the diagonal and serve.
Chipotle Lime Pork Tenderloin
We served ours with some homemade sangria and spicy grilled corn. Ole!
Grilled Chipotle Lime Tenderloin
What have you been grilling lately? Are there any recipes you’d like us to feature? Are you perplexed when it comes to planking? Vexed when it comes to grilled veg? Let us know and we’ll try to help you out!

Thrill of the Grill: Pineapple Teriyaki Grilled Chicken

 Thrill of the Grill is a weekly feature this summer on LHBH where we’ll be sharing our favorite summertime grill recipes. You can check out our other recipes here!

I am so excited to share this recipe with you. It’s so easy (even if it seems terrifying at first) and is one of my absolute favorite things to grill for friends! That big, juicy bird looks so impressive coming off the grill! Anyone you serve it to will think you’re an amazing grill master (and that’s all before they take their first bite)!

Pineapple Teriyaki Grilled Chicken from Little House. Big Heart.

I will throw a disclaimer out there right off: this is not true teriyaki. I’m aware of that. This is my interpretation that I threw together in my kitchen and while it may not be 100% authentic, it’s awesome. In fact, it led one of our friends to introduce me as “Jess. She just made me some awesome chicken.”

So if you want your friends to introduce you as the creator of chicken deliciousness, try this recipe. If prepping a whole chicken scares you, try it with some whole leg quarters. If you’re not into dark meat, try it with some skin-on chicken breasts. Seriously. Just try it.

Pineapple Teriyaki Grilled Chicken

prep: 30 minutes (+24 hours marinate time)
cooking: 45 minutes

1 whole fryer chicken, about 4 lbs
2 c. pineapple nectar
3/4 cup low sodium soy sauce
3 cloves garlic, minced fine
1 Tbsp. ground ginger
1 whole pineapple, peeled and sliced into 1/2 inch slices
1. Clean your chicken, being sure to remove all the, um, “good stuff” from inside and making sure there aren’t any feather stubs left on the skin. This was our chicken. We called him Alfie (aka. Stormageddon).
Meet Alfred
2. Spatchcock your chicken. Yes, you heard that right. Spatchcock. It’s a real word that I try to work into conversation as often as possible. If you’ve never spatchcocked a chicken, watch this video. It shows really simply how to flatten your chicken into a little birdy pancake. If you’re too chicken (harhar) to attempt spatchcocking yourself, ask at your local grocery store. Any butcher worth his salt ought to be able to spatchcock your bird.
Spatchcocked Chicken
3. Once you’ve dispatched of your chicken, you can turn your attention to the marinade. Combine the pineapple juice, soy sauce, ginger, and garlic into a bowl and whisk to combine. If you have fresh ginger, feel free to sub it in for the dried. We would have done the same but our grocery was out of fresh ginger!
Homemade Pineapple Teriyaki Ingredients
Homemade Pineapple Teriyaki
4. In a large plastic bag, add your chicken and the marinade. Remove as much air as possible from the bag before sealing and place on a cookie sheet on the lowest shelf of your fridge. You could get by with just 8 hours of marinade time, but given 24 hours this bird will really shine.
5. The next day, preheat your grill. Once hot, pat your chicken dry with a paper towel and add to the grill cut side down. Turn your him every 10 minutes or so. I found the easiest way to do this was to grab him by the legs and flip. I tried tongs, but the legs were definitely the easiest! If the skin starts to look black, don’t panic. It’s supposed to look that way. I promise it will be delicious.
Grill the Chicken
6. When your probe thermometer (you do have one of those, right?) reads 155 degrees Fahrenheit in the fattest part of the breast, it’s time for this birdy to come off the grill. Cover him with foil and let him chill out for at least ten minutes. In the meantime, grill up your pineapple.
Grilled Teriyaki Chicken
7. Serve with the grilled pineapple and a few good friends (ours was poolside).
Grilled Teriyaki Chicken with Grill Asparagus and Pineapple
Give this recipe a try for your next cookout. It’s sure to impress your friends and it tastes pretty good to boot. Have a great weekend!
Have you ever spatchcocked a chicken? Do you also giggle like a 12-year-old when you say “spatchcock?” What’s your favorite thing to grill for friends?

Thrill of the Grill: Grilled Margherita Pizza and Balsamic Romaine

Welcome to the first installment of Thrill of the Grill!

Today’s recipe is one of our favorite summer meals. We love grabbing a couple tomatoes and a few sprigs of basil from our garden and having a simple grilled Margherita pizza. Throw in some balsamic grilled romaine and it’s the perfect Meatless Monday meal!

Fire Grilled Margherita Pizza and Romaine from Little House. Big Heart.

Grilled Margherita Pizza and Balsamic Grilled Romaine

prep: 10 minutes
cooking: 10minutes

For the pizzas:
1 box Jiffy pizza crust mix
1/2 c. olive oil
1 clove garlic, finely  minced
1 Tbsp fresh rosemary, finely chopped
1 tsp. salt
1/4 tsp. pepper
2 small tomatoes, washed and sliced about 1/4″ thick
1 ball mozzarella, sliced 1/4″ thick
10 basil leaves, washed
For the romaine:
1 head of romaine, halved
balsamic vinegar, for drizzling
salt & pepper
1. Preheat your grill and clean the grates.
2. Prepare the boxed crust mix according to package directions. You could make homemade pizza crust here, but for time and convenience’s sake we usually go with the Jiffy. After the dough has risen, divide it into two halves. With a dusting of flour on your countertop, roll your crusts out. Don’t worry if they’re perfectly round; ours usually come out looking something like pizza amoebas. Make sure you keep rotating the crust and adding more flour as your roll to prevent it from sticking.  When the crust is about 1/8″ thick, lightly flour the top and fold it in half twice and move it to a cookie sheet or cutting board for transport outside.
Roll Pizza Dough
3. If you haven’t already, slice your tomatoes and mozzarella. You can use shredded mozzarella for this, but I think the ball mozzarella make a big difference in flavor. Go ahead and halve your head of romaine and remove any of the outside leaves that don’t look great.
4. In a small dish, combine the garlic, olive oil, rosemary, salt, and pepper. This is one of my favorite concoctions. We use it for everything from grilling to dipping bread to topping salads. It’s wonderful!
5. Head outside with all of the ingredients, a pastry brush, tongs, and an nice cold beverage.
mis en place
6. Gently place the crusts directly on the grill grates. This is sometimes easier said than done with a hot grill so have someone there to help you maneuver the crusts!
Grilled Crusts
7.While your crusts are cooking, brush the romaine halves with the olive oil mix. Be careful not to add too much oil or they’ll cause the grill to flame up when you add them.
Grilled Romaine
8. When the crusts start to bubble and just turn brown around the edges, go ahead and give them a flip.
Bubbily Crust
9. As soon as you flip, brush on a light coating of the olive oil mixture. If you prefer, you could also go with a tomato sauce here.
Olive Oil Crusts
10. Now for the fun bit (you’ll notice Kevin get to do it): the toppings! There’s no rhyme or reason to how you add your toppings – just get them on there as quickly as you can. Once they’re on turn the grill down to low.  and close the lid for about two minutes.
Add toppings
11 . After two minutes your pizza and grilled salads should be ready to come off. We usually use tongs to slide the pizzas off the grill and directly onto a waiting cutting board.
11. Add the basil to your pizza and drizzle the warm romaine with balsamic. Enjoy!
Fire Grilled Margherita Pizza
These are really fun to do for a group of people because everyone can help make their own dinner and the clean-up is a breeze!

And last but certainly not least, we have a giveaway winner to announce! Congratulations to Christine for winning the Weber Skewer set! Email me your address, Christine!

Give Away!

Have you ever made grilled pizza? What’s your favorite toppings? Have you tried grilled romaine before?

Thrill of the Grill: A Giveaway

Kevin and I are really excited to announce our “Thrill of the Grill” series!


We had originally planned on doing a week, but when we sat down to pick our our favorite grilling recipes we couldn’t narrow it down to just five.  Instead, we’re going to be featuring a grill recipe every Friday throughout the entire summer!


So to kick things off right, we’re giving away one of our favorite grilling tools – skewers!

7pc Skewer Set by Weber

We love this set because the handy stand allows for easy turning and keeps your kabobs from sticking to the grill! Plus, it’s made by Weber (and they pretty much wrote the book on grilling).

THE SWAG: One Weber 7-piece Skewer Set

TO ENTER: Comment on this post and tell us your all-time favorite grill story. Have you ever accidentally caught your teriyaki chicken on fire or saved a party with your perfectly grilled burgers? Maybe your dog ran off with your grilled pizza (it happened to us last week) or you trekked out in 12 inches of snow to fire up the grill in January?

GIVEAWAY CLOSES: Thursday, June 13, 2013 at 11:59 pm

NUMBER OF WINNERS: One lucky LHBH reader

THE FINE PRINT: One entry per e-mail address. Well select the winner using and announce it here on Friday. Good luck!