Marinades that Make the Grill
Posted on March 31, 2012
As you dust off your grill and get ready for the warmer weather, it’s the perfect time to brush up on outdoor cooking techniques. And of all of those techniques, nothing gives greater grilling results than learning how to prepare and use the best marinades ever. Lucky for you, we’ve got an idea or two to keep you fired up all season long!
Use ingredients with purpose. Seasonings like fresh and dried herbs and spices create your flavor system. Salt, which can come in the form of table salt, soy sauce or prepared Italian dressing, boosts flavors and tenderizes. Acids, such as citrus juice and wine, break down proteins to enhance your poultry’s texture while spiking up the flavor as well. Bases like chicken stock and olive oil evenly distribute seasonings and other ingredients without overwhelming the flavor of the dish. Yogurt and buttermilk work overtime, tenderizing while distributing flavor.
Seal the deal. Whisk together your favorite ingredients from each category, toss in your FreeBird and seal it up tight. Allow it to sit in a refrigerated area until all of the flavors sink in and it’s time to hit the grill. Keeping airflow out helps flavors absorb.
Give it a complement. Chicken is extremely versatile. Have fun with flavors and try combos that are both bright and robust. Chipotle with plenty of lime and cilantro, balsamic vinegar with basil and soy sauce with ginger and chili flakes are excellent starting points.
Try dry. To prepare a dry rub, simply combine dried herbs and spices in a small mixing bowl. Because they have no liquid, you need to rub and press them into poultry so that they stick on and their flavors seep in.
Take some time: While marinades and rubs typically take moments to prepare their flavors are best enjoyed after your FreeBird has absorbed them in an airtight container for at least 30 minutes and up to 24 hours. Prepare marinades in advance and soak meat overnight in order to maximize flavor.
Brush it off. Avoid burning and scorching rather than browning and searing by wiping away excess seasoning before your food hits the grill. If you are cooking over low to medium heat the grill may be more forgiving, but higher flames are certain to blacken sugary marinades before meats are cooked to their appropriate temperature. Check out this video and you’ll see how it’s done.