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
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Photo by Iain Bagwell; styling by Randy Mon
3 of6Photo by Iain Bagwell; styling by Randy Mon
Use these three components of a marinade to create your own 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.