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The magic of marinades is well-known throughout the world’s grilling cultures, from Jamaica to Japan. It’s just one of many ways to add flavor to proteins and vegetables, but its powers work especially well on chicken, a meat that is often accused (justifiably) of being bland. Even a simple marinade (1 part of lemon juice or vinegar to 3 or 4 parts extra virgin olive oil plus chopped herbs and salt and pepper) will take your grilled chicken to the next level. Here are 5 options from Steven’s popular book, Barbecue Sauces, Rubs, and Marinades.
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