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BBQ & Grilling Marinades
Grilling marinades work differently from oven or stovetop marinades because of one variable: direct high heat. A marinade with high sugar content chars at 450F. One with too much acid creates steam when it hits the grate instead of char.
The balance shifts for outdoor cooking. Lower sugar, higher oil content, and salt-forward seasoning that survives the heat long enough to form a crust.
Everything in this section is built for the grill — tested on gas and charcoal at high heat. Pat the protein dry before it goes on. That step is worth more than any ingredient in the marinade.