Take it easy at the grill this weekend. All of these recipes feature quick-to-make marinades, rubs and sauces that pack so much flavor they only taste like they were hard to make.
Full of onions, red peppers, and herbs, the salsa criolla is a light but intensely flavorful condiment for the grilled steak.
You can’t go wrong when the marinade is in perfect balance, and this one couldn’t be simpler: orange juice, lime juice, oil, sugar, ancho powder, garlic, red pepper flakes, and a little salt.
While the grill heats, this Indian-inspired chicken soaks in a yogurt-and-spice marinade which helps tenderize the meat and brings lots of tangy flavor to the dish.
The secret to the flavor in this dish isn’t in a marinade or rub, it’s in an easy to make butter you’ll use to top the salmon the second it comes off the grill.
The rich peanut dipping sauce here does double-duty—it starts off as a flavorful marinade for the pork.
Porterhouse is the iconic steak of American grilling. Here, we simply marinate it with garlic-soy sauce to give it a bit more oomph.
Good as it may be, don’t serve your weeknight chicken for a holiday meal. This mustardy crowd-pleaser is the perfect way to amp up your plain chicken for an end-of-summer cookout.
This dish is a double time-savor: You can start marinating the lamb up to a day ahead. And because the meat is butterflied and relatively thin, it cooks much faster than a traditional leg.
Kick your grilled steak up a notch with an intensely flavored Romesco sauce that is fragrant, simple to make, and an excellent addition to just about anything you put on the grill.
Our readers tell us these are the best pork chops they’ve ever tasted, so get ready for rave reviews from your guests. To make them extra special for the holiday, serve with Cilantro-Mint Sauce or Fresh Plum Salsa.
These chicken thighs have a robust flavor made even more robust by the rosemary. After a dunk in the sweet & sour orange sauce, you’ve got an amazing flavor combination your guests will love.
These shrimp skewers take on a subtle smokiness from a pimentón vinaigrette used as a marinade, which can be made up to two days ahead, making the dish perfect for entertaining.
You don’t need a lengthy marinade or a complicated spice rub for this dish. A 20-minute soak in a zip-top bag is all the time you need to infuse the steak with intense flavor from the bourbon and brown sugar.
Warm spices and herbs permeate this pork, and while the low heat of the grill coaxes the meat to tenderness, those spices mingle with the juices, leaving you with deeply flavored, juicy meat.
Robust herbs like rosemary and sage have strong flavors that become mellow and toasty when browned in olive oil. You can coat the chops in the herbs and grill right away, or wrap them and refrigerate for up to 4 hours before your cookout.
Light brown sugar is the secret to this rub’s deep flavor. Too much sugar can cause a rub to burn, but the right amount fosters a darker crust and richer flavor.
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