Six Quick & Easy Spicy Marinades for Summer Grilling

Summer is here and many of us are planning on firing up the grill in the coming weeks and months. And once that fire is burning and waiting to add its char to some tasty meat or vegetables or whatever you have, you will want to make sure that you have prepared things right so that you have plenty of flavor along with a nice kick of heat! And marinating is a great way to do that because it infuses the food–especially proteins like meat, poultry, tofu, and vegetables–with added layers of taste through ingredients like herbs, spices, acids (vinegar, citrus), and aromatics (garlic, onion, ginger). In addition, acidic ingredients (e.g., vinegar, lemon juice, yogurt) or enzymatic ones (e.g., pineapple, papaya) help break down tough muscle fibers in meats, resulting in a more tender bite. And oils and other liquids in a marinade help lock in moisture, reducing the risk of the food drying out during grilling, roasting, or searing. While sugars, honey, or other natural sweeteners in a marinade aid in the Maillard reaction during cooking, giving grilled or seared foods a beautiful, flavorful crust. So by all means, marinade away!

When putting together a marinade, I will look at recipes to get some ideas. But I also check my pantry and fridge to see what I have that can be combined together in a tasty concoction. Have a jar of pepper jelly sitting in the pantry that has never been opened? That can easily be turned into a marinade. Have a little bit of Dijon mustard in a jar that has been sitting in the fridge for a while? Blend that with a few other ingredients to deliver a flavor boost to whatever you are cooking. Have a jar of Gochujang paste that you used two tablespoons of once then never touched again? Put that to work because it can really deliver some flavor. You don’t really need a book of recipes, just some ingredients and ingenuity and you can produce a great marinade.

Below are six recipes that I have put together based largely on stuff I had available. Feel free to try them as they are, or see what you have on hand and tweak as appropriate.

Chipotle-Lime Marinade for Chicken Thighs

Best For: Chicken thighs, drumsticks, or skewers

Heat Level: Medium

Ingredients:

2 Chipotle Peppers in Adobo (plus 1 tbsp Adobo Sauce)

Juice and zest of 2 Limes

3 Tbsp Olive Oil

3 Garlic Cloves, minced

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 Tbsp Brown Sugar

1 tsp Salt

Directions:

In a food processor or with an emersion blender, blend everything until smooth. Pour over chicken and marinate for 2 to 4 hours (or overnight). Grill on medium-high heat until internal temp reaches 165°F.

Korean Gochujang Marinade for Pork or Beef

Best For: Pork shoulder steaks, ribs, flank steak

Heat Level: Medium to Hot

Ingredients:

3 Tbsp Gochujang (Korean red chili paste)

2 to 4 Thai Chilis, Minced

2 Tbsp Soy Sauce

1 Tbsp Sriracha Sauce

1 Tbsp Sesame Oil

1 Tbsp Rice Vinegar

1 Tbsp Honey

3 Garlic Cloves, Minced

1 tsp Fresh Ginger, Grated

Directions:

Mix all ingredients thoroughly. Marinate meat for 4 to 6 hours. Grill over indirect heat to caramelize without burning the sugars.

Habanero–Citrus Marinade for Seafood

Best For: Shrimp, snapper, mahi-mahi

Heat Level: Hot

Ingredients:

1–2 Habanero Chilis, Finely Chopped

Juice of 1 Orange and 2 Limes

1 Tbsp Olive Oil

1 Tbsp Chopped Cilantro

2 Garlic Cloves, Minced

1 tsp Allspice

1 tsp Salt

Directions:

Whisk ingredients together. Marinate seafood for 30 minutes (max 1 hour). Grill quickly over high heat to avoid overcooking.

Quick & Easy Spicy Jamaican Jerk Marinade

Best For: Chicken, pork, goat, or tofu

Heat Level: Medium to Hot

Ingredients:

1 to 2 Scotch Bonnet or Habanero Chilis, Minced

1 Tbsp Allspice

1 tsp Thyme

1 tsp Cinnamon

2 Cloves Garlic

1 Small Sweet Onion

Juice of 1 Lime

2 tbsp Soy Sauce

1 Tbsp Brown Sugar

1 Tbsp Dark Rum

Directions:

In a food processor or with an emersion blender, blend all ingredients until smooth. Marinate 6 to 12 hours. Grill over medium heat, finishing over high for char.

Sriracha–Honey Mustard Marinade

Best For: Chicken breasts, tofu, or grilled veggies

Heat Level: Mild-Medium

Ingredients:

3 Tbsp Dijon Mustard

2 Tbsp Honey

2 Tbsp Sriracha

1 Tbsp Chili Garlic Sauce

1 Tbsp Soy Sauce

1 tsp Apple Cider Vinegar

1 Garlic Clove, Grated

Directions:

Whisk all ingredients. Marinate for 2 to 3 hours. Great for grilled skewers or veggie kebabs.

Sweet and Hot Chile de Arbol Marinade

Best for: Chicken or Pork

Heat Level: Medium to Hot

Ingredients:

6 oz Pepper Jelly

4 to 6 Chilis de Arbol

1 Tbsp Worcestershire Sauce

1 Tbsp Apple Cider Vinegar

1 tsp Salt

1 tsp Cracked Black Pepper

Directions:

Soak the chilis in hot water for fifteen minutes. Mince up the chilis and blend with the other ingredients. Pour over meat and marinate for 4 to 6 hours. Start the meat over indirect heat and finish directly over a higher heat to caramelize.

Feel free to share some of your own spicy marinade recipes in the comments below.