This recipe involves one of our favorite make-ahead hacks: let the chicken and steak marinate in reverse. In this recipe, you'll pour a punchy, citrusy dressing over the meat right after it leaves the grill, so it soaks up the bright vinaigrette as it cools. Better yet, reverse-marinating keeps the grilled meat from drying out, even when kept in the fridge overnight.

Julia Clancy
Source: EatingWell Magazine, July/August 2018


Recipe Summary

30 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Whisk 3 tablespoons oil, 2 tablespoons vinegar, tamari, lime zest, lime juice, maple syrup, garlic and 1/4 teaspoon each salt and pepper in a nonreactive bowl or dish. Transfer 1/4 cup of the marinade to another nonreactive bowl. Set both aside.

  • Sprinkle 1/4 teaspoon each salt and pepper on both sides of chicken and steak. Oil the grill rack. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 160 degrees F, 4 to 6 minutes per side. At the same time, grill the steak, turning once, 3 to 5 minutes per side for medium.

  • Transfer the chicken and steak to a clean cutting board and let rest for 5 minutes. Slice and add the chicken to one bowl of the reserved marinade and the steak to the other. Let cool to room temperature, turning occasionally, about 45 minutes.

  • Just before serving, toss arugula and herbs with the remaining 1 tablespoon oil, 2 tablespoons vinegar and 1/4 teaspoon each salt and pepper in a bowl. Arrange the chicken and steak on a platter and drizzle with any remaining marinade. Serve topped with the arugula salad.


To make ahead: Refrigerate chicken and steak in marinade for up to 1 day.

Nutrition Facts

223 calories; protein 25.2g 50% DV; carbohydrates 3.3g 1% DV; exchange other carbs; dietary fiber 0.4g 2% DV; sugars 1.9g; fat 11.4g 18% DV; saturated fat 2.6g 13% DV; cholesterol 65.9mg 22% DV; vitamin a iu 478.8IU 10% DV; vitamin c 6.2mg 10% DV; folate 0.4mcg; calcium 46.9mg 5% DV; iron 1.7mg 9% DV; magnesium 31.1mg 11% DV; potassium 341.3mg 10% DV; sodium 452.8mg 18% DV; added sugar 2g.

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Rating: 5 stars
Doubled the recipe-- no other changes. Our guests love it! Easy to prepare ahead of time will definitely make again. Thanks! Read More