Flavor-Building 101
Pumped-Up Marinades, Zesty Spice Rubs,
and Elevated Dipping Sauces
For the following recipes, add all ingredients
to a bowl and mix well.
These marinades and spice rubs call for coarse kosher salt—
ensure you use that, and not fine-grain iodized salt.
Use spice rubs liberally. Season meat or vegetables
generously and let sit at room temperature
for 30 minutes before grilling—this will promote
evenness and faster cooking.
Frozen to char-grilled
When grilling frozen meats, baste them liberally
and consistently with the marinade of your choosing.
To get the best textures and flavors from frozen meat,
season it with your favorite spice rub before grilling.
Best for poultry, pork, lamb,
seafood, vegetables
1
/
4
cup canola oil
1
/
4
cup cider vinegar
1
/
2
cup fresh herbs
(like parsley, rosemary,
oregano, thyme, or sage),
finely chopped
5 cloves garlic, peeled, minced
Juice of 1 lemon
(about 3 tablespoons juice)
1 teaspoon ground
black pepper
1 teaspoon kosher salt
Best for beef, pork, lamb, veal,
white fish, vegetables
1
/
4
cup Worcestershire sauce
1
/
4
cup soy sauce
1
/
4
cup balsamic vinegar
2 tablespoons Dijon mustard
3 cloves garlic, peeled, minced
1 teaspoon ground
black pepper
1 teaspoon kosher salt
Best for poultry, beef, pork,
lamb, veal, seafood, vegetables
1
/
3
cup soy sauce
1
/
3
cup water
1
/
3
cup dark brown sugar
3 tablespoons rice wine vinegar
1 tablespoon honey
2 cloves garlic, peeled, minced
9
Questions? ninjakitchen.com
YIELD:
APPROX. 1 CUP |
MARINATING TIME:
2–12 HOURS
STORE:
REFRIGERATE FOR UP TO 4 DAYS