Spice Up Your Grilling

Real Simple Magazine

By Sara Quessenberry
Photos by Marcus Nilsson

For tastier grilling, try quick, flavorful marinades, rubs, glazes, and sauces.


Marinades



The Recipes

  • 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.

Related: The Best Marinades


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.

Related: Grill Like a Pro

Tips

  • 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.

Related: Grilling Tips and Techniques



Rubs

The Recipes

  • 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.

Related: Beyond the Burger: Rethinking the Backyard Barbecue


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.

Related: 8 Ridiculously Good Ribs Recipes

Tips

  • 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.

Keep reading: Glazes to Spice Up Your Grilling


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