Whether you want a long or short marinating time, these recipes are packed with flavor from herbs, spices and more enhanced by the kiss of the grill.
, but the gist is this: Marinades won’t necessarily penetrate very far into a protein, though salt and acid can generally make a little headway into the meat. But mostly, they’re a surface treatment for packing in flavor, which is not a bad thing. Bigger cuts can be marinated longer than smaller ones, though cuts of any size can be damaged by using acidic ingredients for too long or in too great of an amount.
If you’re planning on firing up the grill for Labor Day weekend, or any other time, here are some recipes fromHot honey is the star of this dish, which ends up milder than the ingredients might lead you to believe. You can make this on the grill or under the broiler, using sirloin or skirt steak.Chicken coated with a thick, zesty marinade of ginger, garlic, cumin, coriander, turmeric, paprika and crushed red pepper is cooked on the grill or a grill pan for maximum impact.
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