7 Easy Marinades, Sauces and Rubs for Fabulous Grilled Meals This Summer  |  Robyns.World

Summer is still in full swing and sitting on the patio while grilling dinner and sipping a cold drink is a great way to relax and enjoy the season. Using marinades, sauces, and rubs is an easy way to change-up the same foods you are used to grilling and boost the flavor. While you can mix them up from scratch, it is even easier to get some help from McCormick Grill Mate products and add just a few of your own touches. Thanks to Family Features and McCormick for sharing these amazing recipes and ideas with me to share to all of you. I’ve added in a few cooking tips of my own also.

Sweet and Smoky Grilled Flank Steak

1. The 5 Minute Marinade

Start with McCormick Grill Mates Smokehouse Mesquite Marinade to make this Sweet and Smoky Grilled Flank Steak. Set a bit of it aside and mix up with some orange zest and juice and agave (or honey) to brush on the steak while it cooks. The rest of the marinade, pour into a large plastic bag along with your steak. Squeeze the air out and seal the bag and massage the steak in the marinade for about 5 minutes. You can then grill right away or you can let it sit for a bit longer even while you prep the rest of the food. Just leave it out on the counter even because having the steak at room temperature will make grilling it better.

MEXICAN CHIPOTLE SHRIMP SKEWERS WITH LIME BEER BASTING SAUCE

2. Use Beer to Add Flavor to Marinades

While I don’t drink cerveza (beer) on its own generally, I do love adding it to grilling recipes. To make these amazing Mexican Chipotle Shrimp Skewers with Lime Beer Basting Sauce get a head start with McCormick Grill Mates Mexican-Style Chipotle Marinade Mix and your favorite Mexican beer. Some brands you might like for this recipe are Modelo, Corona, or Tecate. Mix the mix and beer together in a plastic bag and add your shrimp, squeeze out the air and refrigerate for about 30 minutes. If you are using wooden skewers make sure you soak them in water for about 30 minutes also so they do not burn on the grill. You can also use 2 skewers for each “stick” of shrimp which will keep them from spinning around as you flip them on the grill. Save a bit of the marinade mix and add some brown sugar and lime juice to use as a basting sauce during cooking and a dipping sauce when serving.

GRILLED CABBAGE STEAKS WITH BACON & BLUE CHEESE

3. Perk Up Salads on the Grill

Even though I hate lettuce on things like a burger because it gets hot, I still adore a grilled salad. If you have never had one I strongly encourage you to give it a try. These Grilled Cabbage Steaks with Bacon and Blue Cheese are a great way to start. Mixing up a marinade with bacon drippings, cider vinegar and McCormick Grill Mates Smoky Applewood Marinade and letting the sliced cabbage steaks soak up that goodness before grilling really perks up the cabbage. After you grill the steaks just top with the leftover marinade along with crumbles of your favorite blue cheese, some crumbled bacon and a few green onions.

White BBQ Sauce with Smoky Chicken

4. Get Saucy and Spicy with White BBQ Sauce

If you like a creamy sauce with a kick then you definitely want to make this White BBQ Sauce served with Smoky Chicken. The sauce starts with a mayo base along with cider vinegar, creole mustard, horseradish, black pepper, garlic powder and salt. Mix up that amazing concoction and let it set up in the fridge for a couple of hours. For the chicken, rub with McCormick Grill Mates Applewood Rub before grilling. This is one of those recipes that you want to grill at a lower heat for a longer time, but hey have another cold drink as it cooks. Serve with your White BBQ sauce and if there is any sauce leftover use it for salad dressings, burger topping or a dipping sauce for veggies and such.

Applewood Grilled Whole Fish

5. Grill a Whole Fish

Have you spent a summer day on the lake fishing and brought home a great catch? Grill up that whole fish for this Applewood Grilled Whole Fish recipe! Even if you did not go fishing you can pick up a whole fish at the store. Your fish just needs to be gutted and scaled by you, your favorite fisherman, or even the fish monger at the store. Score (cut) the skin diagonally on both sides of the fish. This serves two purposes, first it allows you to get more of the McCormick Grill Mates Applewood Rub into the fish for flavor, and secondly, it helps the fish stay flat while you grill it. Stuff slices of lemon inside the fish before grilling. While your fish is grilling cut a few more lemons in half and grill them too to serve with the cooked fish – amazing!

Sweet Soy Bourbon Chicken

6. Keep Your Chicken Moist and Flavorful

I know boneless, skinless chicken breasts are a go to for many of us, but on the grill they can dry out even quicker than they do on the stove or in the oven. I used to only eat white meat myself, but I have learned that chicken thighs (dark meat) actually is so much more flavorful and retains its moisture during cooking. Do you like that bourbon chicken that they hand out as samples in the food court at your mall? If so, then you will love this recipe for Sweet Soy Bourbon Chicken! Mix up some of McCormick Grill Mates Brown Sugar Bourbon Marinade with oil, orange juice, water, soy sauce, and sesame seeds in a bag along with your chicken so it can soak up that deliciousness. And hey, I think you could add a splash of your favorite bourbon to that marinade also for an extra kick. Save a little of the marinade (that chicken is not in) to brush on the chicken thighs at he end of grilling when you sear it.

Beer Marinated Flank Steak with Blue Cheese Chimichurri Sauce

7. Get Tangy!

I saved the best for last with this Beer Marinated Flank Steak with Blue Cheese Chimichurri. This recipe has some of my favorite things with the beer, garlic, cilantro and blue cheese. Add the initial flavor to your flank steak by marinating it with stout beer and McCormick Grill Mates Roasted Garlic Stout Marinade Mix. Then top with an amazing Blue Cheese Chimichurri sauce when you serve the steak. The marinade and the chimichurri sauce both pack a huge punch but each person can add as little or as much as they want with the sauce when they eat.

Again, none of these recipes are overly complex or hard to make. Don’t be afraid to mix things up with different liquids and spices in any of them to suit your favorite flavors. You can also change many of these recipes up by changing the main ingredient – just adjust your cooking times accordingly.

Which of these grilling ideas sound best to you? What would you change or add to your favorite? What would you serve along with them?

Robyn

 

SOURCE: McCormick