7 mighty grilling marinades
Plus, find the key components for making your own recipe.
Pictured: Flank steak with anchovy and herb marinade
Anchovy and herb: Capers, lemon zest, and parsley add brightness and acidity; the anchovy provides savory depth. Get the recipe
Orange and pale ale: Beer and onion juice both have a tenderizing effect on meat, making this marinade a good choice for tougher cuts. Get the recipe
Acid: Wine, vinegar, citrus juice, beer, and yogurt weaken the proteins in meat and seafood, rendering them more tender and moist. Acidic ingredients also tend to make fish taste delicate and less fishy.
Fat: Usually oil but also coconut milk. It adds moisture and helps keep marinated food from sticking to the grill.
Aromatics: Garlic, citrus zest, lemongrass, minced chiles, and herbs penetrate the surface of the meat, giving it flavor. Experiment with whatever appeals to you, from pesto to pepper jelly.
Pictured: Chicken with honey lime marinade
Honey lime: Lime juice softens the meat’s proteins, making them more tender, while honey helps to brown the skin. Get the recipe
Jerk: Brown sugar tempers the heat of the chiles and helps the skin crisp up on the grill. Get the recipe
Pomegranate molasses and mint: Lemon juice tenderizes the meat, and the molasses’s sugar burnishes the skin. Get the recipe
Pictured: Shrimp skewers with coconut and lemongrass marinade