marinades & rubs

Before grilling or cooking, give meat and poultry a slow soak in a marinade or generously rub on a spice mix. that extra boost of savory flavor makes all the difference.

marinades

Combine the marinade ingredients in a resealable plastic bag; add meat or poultry. Seal bag and turn to coat. Set bag in a shallow dish. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally. Drain and discard marinade. Cook as desired.

sweet chili marinade

• ⅓ cup Asian sweet chili sauce

• ¼ cup rice vinegar

• 1 Tbsp. chopped green onion

• 1 tsp. ground ginger

• ¼ tsp. crushed red pepper

• ¼ teaspoon salt

tex-mex marinade

• ¼ cup red wine vinegar

• 2 Tbsp. olive oil

• 1 Tbsp. minced garlic

• 1½ tsp. crushed dried oregano

• 1 tsp. chili powder

• ½ tsp. ground cumin

• ¼ tsp. salt

jerk marinade

• ¼ cup pineapple juice

• 2 Tbsp. olive oil

• 1 Tbsp. Jamaican jerk seasoning

• 1 Tbsp. minced garlic

• ¼ tsp. salt

• Dash crushed red pepper (optional)

curried yogurt marinade

• ½ cup plain yogurt

• 2 Tbsp. honey

• 2 Tbsp. olive oil or vegetable oil

• 4 tsp. curry powder

• ½ tsp. salt

moroccan marinade

• ½ cup lemon juice

• ½ cup finely chopped onion

• 2 Tbsp. water

• 1 Tbsp. ground cumin

• 1 Tbsp. ground coriander

• 1 Tbsp. honey

• 6 cloves garlic, minced

• 1 tsp. ground turmeric

• ½ tsp. crushed red pepper

asian marinade

• ½ cup beef broth

• ⅓ cup hoisin sauce

• ¼ cup soy sauce

• ¼ cup sliced green onion

• 3 Tbsp. apple or orange juice

• 1 Tbsp. sugar

• 4 cloves garlic, minced

• 1 tsp. grated fresh ginger

rubs

Mix ingredients, then sprinkle over meat, poultry, and fish. Massage rub into meat. Let stand 15 minutes before cooking. (Cooking charts.)

1

cajun rub

• 1 Tbsp. white pepper

• 1 Tbsp. black pepper

• 2 tsp. cayenne pepper

• 2 tsp. crushed dried thyme

• 2 tsp. onion powder

• 2 tsp. garlic powder

• 1 tsp. salt

2

mustard-peppercorn rub

• 2 Tbsp. coarse-ground brown mustard

• 1 Tbsp. cracked black pepper

• 1 Tbsp. chopped fresh tarragon

• 1 Tbsp. olive oil

• 2 tsp. coarse salt

3

chili rub

• 2 Tbsp. paprika

• 2 tsp. ground cumin

• 2 tsp. chili powder

• 1 tsp. salt

• 1 tsp. coriander

• 1 tsp. black pepper

• ½ tsp. cayenne pepper

4

jamaican jerk rub

• 1 Tbsp. onion powder

• 1 Tbsp. packed brown sugar

• 1 Tbsp. crushed dried thyme

• 1½ tsp. salt

• 1½ tsp. ground allspice

• 1 tsp. cracked black pepper

• ½ tsp. ground nutmeg

• ½ tsp. ground cinnamon

• ½ tsp. ground cloves

• ¼ tsp. cayenne pepper

5

fresh herb rub

• ⅓ cup chopped fresh basil

• 3 Tbsp. chopped fresh thyme

• 1 Tbsp. chopped fresh rosemary

• 1 Tbsp. chopped fresh mint

• 3 cloves garlic, minced

• 3 Tbsp. olive oil

• ½ tsp. salt

• ½ tsp. black pepper

6

BBQ rub

• ¼ cup barbecue seasoning

• 2 Tbsp. garlic powder

• 2 tsp. onion salt

• 1 tsp. ground celery seeds

• ½ teaspoon cayenne pepper

wet rubs

Wet rubs contain melted butter or oil (or other liquids). The moisture helps the rub adhere to the meat and keeps the meat moist. Turn a dry rub into a wet rub by stirring in 2 to 3 Tbsp. melted butter or oil. Rub or brush on meat, poultry, and fish before cooking.