barbecue_marinade

Marinades, Rubs, and Sauces: Recipes and Tips

Mastered the basic grilling techniques? Take your cooking to the next level with these flavor enhancers

• intro
• marinades
• rubs
• mop sauces
• barbecue sauces

O K, you've got your grilling basics down. You're familiar with the various types of barbecue fuel, when to use direct versus indirect heat, how to arrange the grill for each method, and when to take the food off. (For a complete guide to these techniques and more, see our grilling primer.)

But maybe you're itching to take it to the next level: Are your taste buds getting a bit bored with your repertoire? Wishing you could change things up a bit?

According to Elizabeth Karmel, author of Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill, the answer lies in what she calls "flavor accessories." You see, she explains, great grilling is only half about how you actually cook the ingredients. Once you've got that part down, the key to making it your own is learning how to add flavor in different ways. There are various options to accomplish this: The most common are marinades, rubs, mop sauces, and barbecue sauces. Once you understand how to use these building blocks, you can mix and match them to take the same type of grilled meat in dozens of different directions.

Karmel walked us through each of these four methods, and shared her recipes for each. See below for her side-by-side comparison, and click on the links for recipes and more in-depth explanations.

Flavor Accessories at a Glance

The best way to divide these four flavoring elements is by when they're used: Marinades and rubs go on before cooking, mop sauces during cooking, and barbecue sauces toward the end of cooking or after the food comes off the grill. Here's more info on the differences:

more flavoring ideas:

Karmel reminds us that the options listed above are just the most common ways of adding flavor before and during cooking. There are also numerous options to use after the food comes off the grill—for instance:

• An herb butter is great on top of steak or fish.
• Pork and chicken are delicious with a fresh salsa or relish.
• Pestos, chimichurris, and tapanades are a fantastic garnish for almost any grilled ingredient.
• Dipping sauces are served at the table for diners to customize their own flavors.

Photography by Jamie Tiampo

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Barbecue marinade

Use one of my barbecue marinades and transform your meat so that it melts in the mouth. My guide below will help you select the right marinade for whatever meat your are grilling or smoking.

There's two reasons why I use barbecue marinades my smoker or grill:-

First - It tenderizes the meat. This is extremely important with beef when using the lower cost cuts such as chuck steak and even then I don't recommend grilling, it really is one for the smoker.

Second - a marinade can be used to flavor meat and this is evident in a lot of my Asian influenced marinades. When flavor is king you'll often find me recommending that the marinade is used to baste the meat during the cooking process too.

Marinade or Marinate?

These two words are often confused.

• Marinade - This is the noun. An acidic (usually) liquid in which food is soaked
• Marinate - A verb that means to soak food in a liquid.

How Barbecue Marinades Work

A marinade can work in a number of ways but the end result is the same. The peptide bonds in the outer layer connective tissue (collagen protein) are denatured, water is released and the "dehydrated" remains of the connective tissue are easier to chew therefore giving the impression of tenderness.

So to be clear, a marinade works on the outer layers of connective tissue, it does not work on the meat itself and will not penetrate deep into the meat. Barbecue marinades affect no more than 0.1mm in depth from the meat surface but that is enough to give the sensation of tenderness.

There are 3 basic actions:-

Papaya contains an enzyme called papain and pineapple stem has a similar compound called bromalein. Both break down collagen protein and allow flavours to penetrate deeper into meats. A good source of bromalein is the juice of canned pineapple.

That said the longer you leave meat in either of these enzymes, the more mushy it will go even to the point where you would not want to eat it. Use these marinades for 30 minutes before cooking and you will have a soft bite to your steak but still firm enough to enjoy the flavour.

Citric acid is a great way to add flavour to meat and tenderise but similarly to enzymatic action you don't want to leave the marinade on for more than 2 hours otherwise the acid will tighten the protein bonds on the surface of the meat and start to toughen it.

The calcium in yogurt activates enzymes which break down the meat proteins in meat. It is also a mild acid which helps tenderise rather than toughen meat.

A yogurt marinade is the one exception to the two hour rule. I tend to use yogurt based marinades in my Indian recipes and when using these marinades I often refrigerate and leave overnight.

Note:- Technically there is a fourth "salt" marinade however to my mind this is a brine. Brines work in a different way and as such there are significant difference in how to marinade and also when you might choose to use a marinade.

How To Marinate

Given that barbecue marinades only work on the outer collagen layer of the meat and that there are risks in marinading for too long then here are my general rules of thumb:-

1. Use a marinade to tenderise meat for anything between 30 minutes and 2 hours.
2. Do not refrigerate whilst using a marinade. Leaving meat or fish out of the refrigerator for a short time prior to cooking is not going to cause spoilage, in fact I think it helps the cooking process by making it easier for the core of meat to get up to temperature, especially when searing. In addition refrigeration slows down the action of a marinade by tightening muscle tissue.

Note:- Yogurt based marinades are the exception to both these rules and if marinading for more than two hours you must refrigerate but still give your marinade a last hour at room temperature before cooking.

Generally speaking you’ll need about 150ml / ¼ pint of marinade for every 450g or pound of meat. Oily marinades are good for dry lean foods such as fish and acidic citrus / vinegar based marinades work best on red meat and richer fatty foods.

TIP - Use a shallow non metallic bowl. This means that the meat will lie in a single layer and we get the maximum effect. There's always a danger that the acid in a marinade will react with a metal bowl giving a metallic flavour to your food so it's always better to avoid metallic bowls. The exception to this is stainless steel.

2 Basic Barbecue Marinades To Get You Started

I've included two basic barbecue marinades below and then check out all my other barbecue marinade recipes.

This first basic barbecue marinade is perfect for both meat and fish.

Ingredients:-

• 1 garlic clove crushed
• 3 tablespoons olive oil
• 3 tablespoons dry sherry
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• freshly ground pepper

This Red wine marinade is directed more at the richer flavours such as red meat and game.

Ingredients:-

• 150ml / Вј pint red wine
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 2 cloves crushed garlic
• 1 dried bay leaf crumbled
• 1 teaspoon dried mixed herbs
• freshly ground black pepper

In each case it's simply a matter of mixing the ingredients up and follow my general rules how to marinate and you're ready to go.

More Barbecue Marinades

Garlic Grilled Chicken Marinade - Similar to the one above but more garlic and with a novel way of application that makes for a quick result.

Italian Grilled Chicken Marinade Recipe - and stuff this under the skin of a spatchcocked chicken too.

California Jerky Seasoning Recipe - If Jerky is your thing then this marinade is perfect for homemade.

Grilled Steak Marinade - Ideal for kabobs (or kebabs - depending which part of the world you come from)

Balsamic Marinade - Typically Mediterranean, it brings lamb alive!

Cointreau Marinade - Sweet and full of orange flavour this goes really well with duck.

Barbecue Goose Marinade - For the whole Goose. Change your bird this Yuletide season.

A Grilled Lamb Recipe - including a fragrant marinade of red wine and rosemary.

Traditional Greek Marinade - Perfect for lamb and try it with pork too.

Grilled Pork Chop Marinade - A brine infused with garlic, chili and sugar.

Turkish Style Grilled Chicken Marinade - For best results this one needs an overnight soak.

Tandoori Marinade - A hot barbecue and this spicy yogurt marinade transforms pieces of chicken.

Chicken Tikka Marinade - Bring out those authentic Indian flavors.

Ginger and Lime Marinade - Great with all white fish and one of my favorites for monk fish or shrimps.

Olive Oil & Garlic - Works well with any white fish but why do I always come back to a monk fish tail?

Citrus Marinade - citrus fruits abound in this seafood marinade.

Orange Marinade - a great partner for BBQ chicken

As mentioned earlier, brines are different to barbecue marinades, they work in a different way and achieve different results. There's a separate section on the website dedicated to brine recipes.

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The Best Grilled Chicken Marinade Recipe

Grilled Chicken recipes are always a crowd-pleaser. This easy grilled chicken marinade recipe will become a favorite!

For years now, we’ve used a simple marinade that I quickly throw together for our grilled chicken. It uses ingredients that you’ll most likely have on hand. If not, I urge you to buy them the next time you are at the grocery store, along with your favorite cuts of chicken and make it! It makes the perfect way to start your grilling season! I think you’ll love it.

A few years ago, we made grilled chicken legs using this marinade when my sister-in-law Karen, her husband Todd, and their three boys were on an RV trip with us. I knew that our son loved it and hoped that their boys would as well. We won’t even talk about how much chicken we got all of the kids to eat, let’s just say they loved it as much if not even more than I’d hoped!

In all seriousness, I’ve not fed anyone chicken made with this marinade that hasn’t loved it.

I originally just included this marinade recipe in with my grilled chicken legs recipe that I shared a long time ago. However, I have requests for it so often, I thought it deserved it’s own little spot in the world. Ha!

Here’s how I make it.

You’ll grab a few spices that really kick up the smokey flavor of this grilled chicken marinade and another that adds a little kick, too.

Cumin, paprika, cayenne, and salt and pepper.

This spice blend just works beautifully and is one that is great to have on hand, too.

The other special ingredient in this chicken marinade is beer.

Now, I have to admit something to you. I rarely cook with beer, but it absolutely adds something to this chicken. For the beer, I would recommend using whatever beer you prefer. I usually use Corona or Yeungling, but any beer that you prefer will work. If you can’t use beer or prefer not to, I’ve included a couple of other options that I’ve tested in the recipe below for you.

Once I’ve mixed up my spices and beer, along with a few other ingredients, I just pour it over the chicken legs that have been placed in a large zip top bag.

Carefully, remove as much air from the bag as possible and then seal the bag. Then, turn the bag from side to side to make sure all the chicken is well coated with the chicken marinade.

Then, I place it on a half sheet pan and into the refrigerator for at least an hour, but hopefully overnight so the chicken has plenty of time to soak up all that goodness.

Every few hours, I’ll turn the bag from one side over to the other to keep the chicken coated with the marinade. Then, you’ll just grill your chicken according to your favorite grilled chicken recipe. We love it so much that I’ll pull out my grill pan in the dead of winter!

Here’s The Best Grilled Chicken Marinade Recipe. I hope you love it as much as we do!

• ½ cup olive oil
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• 2 cloves garlic, chopped
• 3 tablespoons chopped onion
• ½ cup chopped fresh parsley
• 1½ cups beer

1. Pour olive oil into a 2-cup liquid measuring cup.
2. Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
3. Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
4. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.

Marinade works best for about 5 pounds of chicken.

If you prefer not to use beer, you can replace with apple cider or ginger ale.

From the Add a Pinch recipe archives. Originally published 2012.

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Reader Interactions

Please I am Chating you up from Nigeria and I love you recipe but most of the ingredients are not common over hear if there is any thing that works best as to replace some items like the commi it will be fine and will also ask if any beer can work perfect for it thanks

I’m not sure what ingredients make good substitutes – except the substitute for beer like I give in the recipe. If you are using beer, I prefer using a pale color beer such as Corona or Yuengling. I hope you can make this and enjoy it – it’s really delicious! Thanks!

I bet it would work great with Star beer and suya spices, Eric!

Your recipe looks really interesting I am trying it out tomorrow. I had two questions

1. Do you bake this in the oven with the bag

Or can I just place it in the oven tray without any bag.

2. At what temperature and for how long do I have to cook.

You can certainly use this marinade for baked chicken. Just bake it at the temperature and time you normally do for baked chicken. Enjoy! Thanks!

How many pieces is this recipe for? Says serves 2 cups. Probably meant 2 persons? Awesome recipe!!

Leave a Reply Cancel reply

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Barbecued chicken

With an awesome fiery marinade

Nutrition per serving

Of an adult's reference intake

Ingredients

• 1 orange
• 1 dried chilli
• 1½ heaped teaspoons smoked paprika
• 1½ teaspoons Dijon or English mustard
• 3 tablespoons honey
• 3 tablespoons ketchup
• 1 teaspoon olive oil
• 1/16 teaspoon sea salt , to taste
• 1/16 teaspoon freshly ground pepper , to taste
• 4 x 5 oz boneless skinless higher-welfare chicken breasts

Share this Recipe

1. If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.
2. Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil. Season with a small pinch each of the salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
3. Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with plastic wrap and leave to sit for 5 to 10 minutes or until the grill is ready.
4. If using a grill pan, put it over high heat now to get it screaming hot. Use tongs to transfer your chicken breasts onto the grill or grill pan. For chicken breasts about 1 inch thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through. Spoon a little of the reserved sauce over each breast.
5. Serving suggestions:

Lovely served with the evolution potato salad and a fresh green salad, or delicious sliced in sandwiches in some good-quality bread. Add some leafy lettuce and sliced tomato to give it a good crunch.

Jamie’s top tips

• This marinade can be used on other lean proteins such as shrimp, pork tenderloin or flank steak. If the outside of the meat or fish looks dry, brush a little of the marinade over it whilst cooking.

• When zesting citrus fruit, use a Microplane or similar zester so you only remove the colored zest without digging into the bitter white pith underneath.

• When grilling, you need to keep control of the heat really carefully so the food cooks through properly before it starts burning on the outside. If your meat starts to char soon after putting it on the grill or in the pan, move it to a cooler part of the grill or turn the heat right down.

• If you’re doing this on the stovetop, it will work best in a well-seasoned cast-iron or non-stick grill pan.

• It’s good to have one side of the barbecue with fewer coals so it’s cooler. The coals are ready when the flames have died down.

Barbecue Chicken

4 videos | Barbecue Chicken (02:47)

Ingredients

• 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
• 1 1/2 cups Neely's Italian Dressing, recipe follows
• 1/4 cup Neely's Barbecue Seasoning, recipe follows
• 1 cup Neely's Barbecue Sauce, recipe follows

Neely's Italian Dressing:

• 2 tablespoons ground mustard
• 2 garlic cloves, smashed
• 1 tablespoon crushed red pepper flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 tablespoon sugar
• 2 tablespoons Neely's Barbecue Seasoning
• 1/3 cup red wine vinegar
• 1 cup canola oil
• Salt and pepper

Neely's BBQ Seasoning:

• 1 1/2 cups paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder

Neely's Barbecue Sauce:

• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tablespoons sugar
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

Directions

Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.

If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.

Place into a preheated 350 degree F oven for 45 minutes.

If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.

Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.

Neely's Italian Dressing:

Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.

Neely's BBQ Seasoning:

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neely's Barbecue Sauce:

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Categories:

Barbecue Chicken (02:47)

Grilling Basics (03:26)

How To: Grill Chicken (02:49)

How to Mince Garlic (02:02)

Great Grilled Chicken

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Mouthwatering Ribs

Give your favorite barbecue joint some competition with these baby back and spareribs recipes.

Sweet-Hot Baby Back Ribs

These ribs get their great flavor from a splash of lime and our Sweet-Hot 'Cue Sauce, featuring sweet chili sauce, ketchup, brown sugar, and ground ginger. Like these baby backs, most ribs need to marinate overnight in the fridge, making them the perfect make-ahead dish for grilling get-togethers.

Honey-Soy Appetizer Ribs

The ultimate finger food, spareribs can serve equally well as an appetizer as a main dish. Honey and soy sauce coat these ribs to give them upscale, Asian flavor.

Smoky Chipotle Baby Back Ribs

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Low-and-Slow Baby Back Ribs

These ribs are smoked for six hours over hickory wood chips. To keep tender, spray with apple juice (instead of water) and cook for 2 hours wrapped in foil. Finish with a barbecue sauce, apple juice, and honey glaze.

Ribs McCoy

Barbecue sauce and an herb-rub combine to give spareribs complex flavor. The four-ingredient rub made from Creole seasoning, garlic powder, pepper, and Greek seasoning punches up the flavor of meat fast, no marinade required.

Baby Loin Back Ribs

Slow, steady preparation makes these ribs moist and delectable. This recipe calls for a basting sauce every 30 minutes and a finishing sweet, ketchup-based sauce.

Smoky Ribs

Try this classic recipe for smoked baby back ribs (also called baby loin back ribs). Buying ribs is easy if you know what to look for. Single slab packages allow you to see all sides of the ribs. You want as much meat and as little fat as possible.

Apricot-Pineapple Sweet Ribs

The supercharged Rib Liquid Seasoning used to baste Apricot Pineapple Sweet Ribs takes the South's favorite finger food to new heights.

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Mama Sita’s Barbecue Marinade

A special blend of Asian spices based on our famous recipe comes together for a spicier version of Philippine-style barbecue.

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