9 Essential Sauces and Rubs for Grilled Meat

Essential Sauces and Rubs for Grilled Meat

Chimichurri is intensely green and tastes just as bright and bold as it looks, thanks to a pile of fresh herbs, red wine vinegar, garlic, and shallots. This simple sauce hails from Argentina, where it's a regular partner with steak. We also love it spread over chicken thighs and pork tenderloin.

Ingredients

3 cloves garlic, chopped

1 medium shallot, chopped

1 tablespoon red wine vinegar

1 tablespoon freshly squeezed lemon juice

1/2 cup packed fresh parsley leaves

1/2 cup packed fresh basil leaves

1/4 cup packed fresh cilantro leaves

1/4 cup extra-virgin olive oil

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

Equipment

Measuring cups and spoons

Chef's knife

Cutting board

Small mixing bowl

Food processor or blender

Instructions

- Marinate the garlic and shallot: Combine the garlic, shallot, vinegar, and lemon juice in a small bowl and set aside for 10 minutes.

- Process with the herbs: Transfer the garlic mixture (including liquid) to a food processor fitted with the blade attachment or blender. Add the parsley, basil, and cilantro and pulse to finely chop.

- Add the oil: With the motor running, drizzle in the oil in a thin stream. This should take about 1 minute.

- Season: Stop the machine and scrape down the sides. Add the coriander, cumin, and salt. Pulse once or twice to combine.

- Use or serve: Use the sauce as a marinade, or serve over grilled or roasted meat.

Recipe Notes

- Storage: Store in the refrigerator in an airtight container and use within 1 week or freeze for up to 1 month.

This easy-to-remember sauce is whisked together with four panty staples, and makes the perfect partner for grilled chicken breast. It's just the right balance of sweet, tangy, and spicy — use it as both a marinade and a sauce.

The Magic of a Marinade-Brine Hybrid

This recipe calls for a quick mixture of honey, vinegar, and spices to be added to the brine and used as a glaze. This sort of hybrid marinade-brine adds flavor and color to the breast before grilling, and glazing them before serving makes them finger-licking good. You can skip this step, but don't skip the brining.

Ingredients

For the marinade and glaze:

3/4 cup honey

1/4 cup apple cider vinegar

2 tablespoons Dijon mustard

1 teaspoon red pepper flakes

For the brine:

2 tablespoons kosher salt

4 cups water

4 boneless, skinless chicken breasts (about 2 pounds total)

Equipment

Measuring cups and spoons

Knife

Cutting board

Gallon zip-top bag

Meat mallet or rolling pin

Gas or charcoal grill

Paper towels

Tongs

Serving platter

Brush

Instructions

- Make the marinade: Whisk all the ingredients together in a small bowl. Pour about 1/2 into a large (gallon-sized) ziptop bag. Reserve the half in the bowl for glazing the finished chicken.

- Make the brine: Combine the salt and water in a large liquid measuring cup and stir until the salt is dissolved. Set aside.

- Pound the chicken thin: Working with 1 chicken breast at a time, place a breast inside a gallon zip-top bag. Use the flat side of a meat mallet or rolling pin and pound until 1/4-inch thick. Set the flattened chicken breast aside and repeat with remaining breasts.

- Marinate the chicken: Place the chicken in the zip-top bag with the marinade and massage to coat. Add the brine and seal the bag. Place the bag on a baking sheet and arrange so the chicken is sitting in a single layer in the bag. Refrigerate for at least 30 minutes or overnight.

- Prepare the grill: Prepare and heat an outdoor grill for both high direct and indirect heat. Scrape any debris from the grill grates and oil well.

- Pat the chicken dry: Remove the chicken breasts from marinade and pat dry with paper towels.

- Grill over direct heat: Place the chicken breast over direct heat, with the grill's grates running at an angle against the width of the breast. For the best grill marks, don't move the chicken once it has been set down. and avoid pressing, prodding, or poking for 3 minutes. Flip the chicken — when ready, the breasts will lift up easily for flipping. Cook the second side until grill marks appear, about 3 minutes more.

- Grill over indirect heat: Move the chicken to indirect heat (or reduce the heat to medium on a gas grill). Brush with the reserved glaze. Check the chicken for doneness with a digital probe thermometer. The chicken is ready when it registers 165°F. Brush with more reserved glaze, if desired.

- Rest the chicken: Transfer the chicken to a clean cutting board or serving platter and let rest 5 minutes. Slice if desired.

Recipe Notes

- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

This is the sauce to remember when you need to whip something up ASAP. It has a tangy, spicy flavor that pairs well with anything and everything you pull off the grill.

1 cup plain yogurt

2 to 3 tablespoons Dijon mustard

1 to 2 teaspoons Sriracha sauce

Mix and taste. Adjust ingredients to taste. Refrigerate leftovers for up to 1 week.

It's hard to think about summer grilling season without thinking about classic BBQ sauce. Just like you'd expect, this version is sweet, tangy, smoky, and can keep for a couple weeks in the fridge or all summer long in the freezer.

Makes about 1 1/2 cups

1/2 tablespoon olive oil

1/4 medium red onion, diced

1 clove garlic, minced

1 tablespoon tomato paste

1/2 teaspoon cumin

1 (8-ounce) can tomato puree or sauce (no spices)

2 tablespoons packed brown sugar

1 tablespoon cider vinegar

1 tablespoon molasses

2 teaspoons Worcestershire sauce

1 teaspoon Dijon or brown mustard

1 teaspoon salt

1 teaspoon liquid smoke (optional)

A few dashes hot sauce (optional)

Freshly ground pepper

Heat a splash of olive oil in a medium sauce pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for another minute or two.

Reduce the heat to low and mix in the tomato paste and cumin. Add the tomato puree and all remaining ingredients. Stir until combined and simmer for 5 to 10 minutes, until thickened to your liking. Taste and adjust salt, pepper, or other seasonings as you see fit.

Transfer the sauce to a blender or use an immersion blender to blend until smooth. Add more water, a tablespoon or two at a time, if you prefer a thinner sauce.

This sauce will keep refrigerated for about 2 weeks or can be frozen for up to 3 months.

Blended together with tangy tomatillos, poblano pepper, and a pop of garlic, this everyday sauce hits your tongue with punchy flavor that's just the right balance of sweet, smoky, and spicy.

(Image credit: Joe Lingeman)

7. 3-Ingredient Honey-Lime Sauce

This simple and oh-so-versatile sauce is one to keep nearby whenever you fire up the grill. It's just the right balance of sweet, salty, and sour flavors, and plays both marinade and sauce to chicken, pork, and beef.

8 ounces tomatillos (about 3 medium), husks removed and washed

1/2 medium poblano pepper, seeds removed

2 cloves garlic

2 tablespoons olive oil

1/2 teaspoon kosher salt

Arrange a rack about 4 inches below the broiling unit, and set the oven to broil. Place the tomatillos, pepper, and garlic on a rimmed baking sheet, drizzle with the oil, and toss to combine. Spread into a single layer. Broil until the tomatillos start to soften and are blackened in spots, flipping halfway through, about 8 minutes total. Cool completely.

Transfer the tomatillos, pepper, garlic, and salt to the bowl of a food processor fitted with the blade attachment or a blender and add the salt. Blend until the tomatillos are puréed and the sauce is well-combined, about 30 seconds.

Recipe Notes

- Storage: Leftover sauce can be stored in a covered container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

This simple and oh-so-versatile sauce is one to keep nearby whenever you fire up the grill. It's just the right balance of sweet, salty, and sour flavors, and plays both marinade and sauce to chicken, pork, and beef.

Makes about 1/2 cup

3 tablespoons freshly squeezed lime juice (from 1 1/2 to 2 limes)

3 tablespoons tamari or soy sauce

3 tablespoons honey

Optional add-ins:

1 teaspoon finely grated peeled fresh ginger

1/2 teaspoon red pepper flakes

Whisk all the ingredients together in a small bowl until well-blended. Use immediately or store in a covered container in the refrigerator.

Recipe Notes

- Make ahead: The sauce can be made up to 1 day ahead and stored in a covered container in the refrigerator.

- Storage: Leftover sauce can be stored in a covered container in the refrigerator for up to 3 days.