Teriyaki pork and grilled BBQ chicken

Ingredients:

• 4 natural pork cutlets on the bone, 0.5 cm thick.
• 4 boneless, skinless chicken breasts
• 1 cup of your favorite teriyaki sauce (preferably Lawry's)
• 1 cup of your favorite barbecue sauce

Preparation:

1. Place the pork chops in a zip-lock plastic bag and pour half of the teriyaki sauce over them. Place the chicken breasts in another zip-lock plastic bag and pour half of the sauce over them. barbecue sauceLeave the chicken and pork to marinate in the refrigerator overnight.
2. Preheat the grill to medium heat. Remove the pork chops and chicken from the bags and season with salt and pepper. Place the pork and chicken on the grill. Grill the chicken for about 6 minutes per side or until cooked through, rotating 45 degrees to create nice grill marks.
3. Grill pork for about 5 minutes per side or until cooked through, turning at a 45-degree angle to leave grill marks.
4. While grilling, brush the pork with the remaining teriyaki sauce and the chicken breasts with the remaining barbecue sauce. When the internal temperature of the pork reaches 165°F (71°C) and the chicken reaches 175°F (76°C), remove from the grill and let rest for 5-10 minutes before serving.