Southwestern Marinade Best with: Boneless chicken breasts, flank steak, pork chops, scallops, mahimahi, bell peppers, summer squash, and zucchini.
Lemon-Rosemary Marinade Best with: Bone-in chicken pieces, lamb chops, butterflied boneless leg of lamb, shrimp, striped bass, summer squash, zucchini, and red onions.
Ginger-Sesame Marinade Best with: London broil, pork tenderloin, pork chops, shrimp, salmon, bell peppers, eggplant, and mushrooms.
To Grill With Marinades
For all the recipes listed here, combine the ingredients in a large resealable plastic bag, a shallow bowl, or a baking dish. Add 2 pounds of poultry, meat, seafood, or vegetables and refrigerate, covered, at least 20 minutes and up to overnight. (For fish and scallops, marinate for no more than 15 minutes or they may become mushy.) Turn the food occasionally so all surfaces are exposed to the marinade. Before cooking, remove the food from the container and shake off the excess liquid. Cook on a lightly oiled grill to the desired doneness.
Although you can marinate food in almost any kind of container (but avoid reactive metals, like unlined aluminum and cast iron), it’s best to use 1-gallon resealable plastic bags. They allow the liquid to surround the food completely, ensuring better absorption. Plus, cleanup is a cinch.
Toss a marinade once you’ve soaked raw meat in it. The mixture may be contaminated with bacteria.
2 of 4Marcus Nilsson
Barbecue Rub Best with: Bone-in chicken pieces, strip steak, and baby-back ribs.
Cajun Rub Best with: Chicken wings, London broil, pork tenderloin, pork chops, shrimp, and salmon.
Mediterranean-Herb Rub Best with: Boneless chicken breasts, turkey cutlets, skirt steak, lamb chops, shrimp, and striped bass.
To Grill With Rubs
For all the recipes listed here, combine the ingredients in a small bowl. Coat 2 pounds of poultry, meat, or seafood with 1 tablespoon olive oil. Sprinkle with the rub, pressing gently to help it adhere to the food. Cook on a lightly oiled grill to the desired doneness.
To intensify a rub’s effect, apply it to food several hours before cooking. Refrigerate the food, covered, until ready to cook.
Since rubs keep well and are easy to make (most call for ingredients you probably have in your pantry), they’re worth mixing up in double or triple batches to have on hand for last-minute meals. Stored in a tightly sealed container in a cool, dry place, a rub will remain fresh for up to 1 month.
Spicy Tomato Glaze Best with: Turkey cutlets, bone-in chicken pieces, burgers, and salmon.
Honey Soy Glaze Best with: Flank steak, pork chops, baby-back ribs, salmon, bell peppers, eggplant, and portobello mushrooms.
To Grill With Glazes
For all the recipes listed here, combine the ingredients in a small bowl. Cook 2 pounds of poultry, meat, seafood, or vegetables on a lightly oiled grill. (For cooking times, see Grilling Guidelines.) When the food has 5 to 10 minutes left to cook, baste it with the glaze and turn it frequently to create a glossy crust.
Glazes make great dipping sauces to serve at the table along with your food. Simply make a little extra and set aside before grilling.
Resist the urge to apply a glaze early in the cooking process: The sugars in the sauce will burn before the food cooks through.