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Master magical marinades for exquisite flavor on the grill

Grilled foods boast inviting flavors that put many diners on the lookout for second helpings. Quite often, the magic behind grilled meals lies in the marinade used to give foods that flavorful kick. Marinades can be used to enhance the flavor of meats, vegetables and poultry. While marinades add flavor, they may also be responsible for some other benefits in grilled foods.

Defined as a savory acidic sauce in which food is soaked to enrich its flavor, a marinade helps break down fiber and tenderize certain foods. The base of many marinades includes vinegar, lemon juice or wine, and marinades can be enhanced with spices, oil and herbs. It’s important not to let foods sit in marinades for too long, as any alcohol, acid or salt in the mixture can chemically “cook” the food in a process known as “denaturing.”

Many may tell you to let foods sit no longer than four hours. Marinades with citrus juices may require even less time for the flavor to penetrate. The timing of marinade use will also depend on the foods being marinated. Delicate items, such as seafood, may change with regard to texture or color in a matter of minutes. It’s important to always marinate foods in the refrigerator. Food left sitting out on a counter — even when it’s in a marinade — invites the growth of bacteria.

If a recipe calls for marinating at room temperature, continue to marinate in the refrigerator, but extend the length of time you marinate. This helps to prevent food-borne illnesses. When marinating, use plastic or glass containers so the marinade does not cause a chemical reaction, which may occur if you marinate foods in metal containers. Discard all marinades for raw meats and poultry when the time comes to cook the foods, as leftover marinades may contain bacteria that makes them unsafe to reuse on other foods.

Marinades are a secret weapon in the creation of tasty, tender and healthy foods.