Orange & Pale Ale Marinade

Spring and summertime mean lots of grilling out. Here are the best chicken marinades we could find for your next cookout.

Ingredients

• 1/2 cup medium-bodied beer, such as pale ale
• Zest and juice of 1 large orange
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon soy sauce
• 1 large garlic clove, minced
• 1/2 medium onion, peeled and coarsely shredded on a box grater
• 1 teaspoon kosher salt

Preparation

1. Whisk all ingredients together.
2. Put beef in a nonreactive baking dish and pour marinade over, turning to coat.

Honey Lime Marinade

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup lime juice, plus the zest of 2 limes
• 2 tablespoons mild honey
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne

Preparation

1. Whisk all ingredients together.
2. Put chicken in a nonreactive baking dish and pour marinade over, turning to coat.
3. If you like a stickier glaze, mix 2 more tbsp. honey with 1 more spritz of lime juice and brush onto chicken during last 5 minutes of cooking.

Pomegranate Molasses and Mint

Ingredients

• 3/4 cup chopped mint leaves
• 1/2 cup pomegranate molasses
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 3 medium garlic cloves, minced
• 1 teaspoon kosher salt

Preparation

1. Whisk all ingredients together.
2. Put chicken in a nonreactive baking dish and pour marinade over, turning to coat.

Jerk Marinade

Ingredients

• 2 cups chopped green onions
• 1/4 cup lime juice
• 1/2 cup extra-virgin olive oil
• 1 tablespoon brown sugar
• 1 tablespoon ground allspice
• 1 teaspoon ground cinnamon
• 3 Scotch bonnet chiles* or habaneros, seeded and minced
• 2 teaspoons kosher salt

Preparation

1. Pulse all ingredients in a food processor into a loose paste.
2. Put chicken in a 9- by 13-in. nonreactive baking dish and slather with mixture all over and under the skin.

Coconut & Lemongrass Marinade

Ingredients

• 1 stalk lemongrass, ends trimmed, quartered
• 2 large shallots, peeled
• 3 red Fresno chiles or red jalapeños, stemmed
• 2 thick slices fresh ginger
• 2 garlic cloves, crushed
• 1 teaspoon kosher salt
• 1 can (14 oz.) coconut milk
• Juice and zest of 2 limes

Preparation

1. Whirl lemongrass in a food processor until finely chopped.
2. Add shallots, chiles, ginger, and garlic and whirl until minced.
3. Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest.
4. Add seafood and turn to coat.