Probably the best pairing for this product, on the perfect summer lunch! Try Mazzetti's Hot Chilli glaze on grilled meat for a spicy and balsamic kick on your favourite type of meat.
For the Meat:
500g chicken breasts
500g beef steaks
500g pork chops
Salt and pepper to taste
For the Potatoes:
1 kg potatoes cut into wedges
30 ml olive oil
5g salt
5g black pepper
5g dried rosemary
Mazzetti Hot Chilli Pepper glaze to taste
For the Meat:
1.1 lbs chicken breasts
1.1 lbs beef steaks
1.1 lbs pork chops
Salt and pepper to taste
For the Potatoes:
2.2 lbs potatoes cut into wedges
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried rosemary
Mazzetti Hot Chilli Pepper glaze to taste
Preheat your grill to medium-high heat. In a large bowl, toss the potato wedges with olive oil, salt, black pepper, and dried rosemary. Place the potatoes on a grill-safe tray or wrap them in aluminum foil.
Season the chicken breasts, beef steaks, and pork chops with salt and pepper on both sides. Place the meat on the preheated grill. Grill the meat for about 6-8 minutes per side, or until fully cooked and nicely charred. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F) for chicken, 63°C (145°F) for beef, and 71°C (160°F) for pork.
While the meat is grilling, place the tray or foil-wrapped potatoes on the grill. Grill the potatoes for about 20-25 minutes, turning occasionally, until they are tender and golden brown.
Once the meat and potatoes are cooked, remove them from the grill and let the meat rest for a few minutes before slicing. Serve the mixed grilled meat with the grilled potatoes on a large platter and put on top a genrous drizzle of Mazzetti's Hot Chilli Pepper glaze for a kick of spiciness.
