21 Rubs, Brines, and Marinades to Add More Flavor to Your Life
By ELYSSA GOLDBERG
Sometimes we need to shake things up a little bit. And what better way to spice things up in the kitchen than to spice up our favorite meat, fish, and vegetable recipes? Here are 31 rubs, brines, and marinades to breathe new life—and add more flavor—to your food and life.
1. Fresh Turmeric Marinade
Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish. Photo: Jason Lowe
2. Coffee Rub
For this spice mixture, chef Josef Centeno, of Baco Mercat in Los Angeles, was inspired by the coffee rub his father used to make for grilling steaks. Basting with butter before transferring the pan to the oven helps bloom the dried spices and adds irresistible flavor to the meat. Photo: Romulo Yanes
3. Chimichurri Marinade
This colorful sauce doubles as a marinade and as an accompaniment to all cuts of beef. Photo: Kang Kim
4. Buttermilk Brine
This recipe makes enough brine for one 3½–4-pound chicken or 4 pounds of chicken pieces. Photo: Matt Duckor
5. Jerk Marinade
Enough to marinate 2 pounds of chicken (skin-on thights, legs, or wings) or pork (chops, loin, or boneless shoulder). Photo: Kang Kim
6. Berbere Spice Mix
A mix of sweet and savory spices means this blend can be used on all kinds of dishes. Toss it with vegetables before roasting, use it as a dry rub on pork or poultry before grilling, or stir it into yogurt and serve with fruit. Photo: Ted Cavanaugh
7. A Simple Brine
This brine uses ingredients we always have on stock in our kitchens to add serious flavor to any meat it touches. Photo: Zach DeSart
8. Herb Marinade
The seductively high ratio of skin to meat is what makes wings taste good, and grilling takes full advantage of that. This herb marinade is bright and summery, and light enough to let the skin get nice and crisp. Photo: Peden + Munk
9. Smoky Paprika Salt Rub
This dry rub is perfect for meats, but would also impart extra smoke and dimension to vegetarian options, including tofu and vegetable entrees. Photo: Hirsheimer & Hamilton
10. Korean BBQ Marinade
We love this marinade on Kalbi. Try it for an Asian twist. Photo: Diane Fields
11. Toasted Caraway-Salt Rub
When added either before or after cooking, this aromatic seasoning imparts deep flavor to lamb, beef, pork, or duck. Photo: Hirsheimer & Hamilton
12. Sriracha-Soy-Miso Marinade
If you ever wanted to know how to give your tofu knock-out flavor, this is how it’s done. Photo: Ashley Rodriguez
13. Japanese-Style Seasoning Salt
This is our version of shichimi togarashi, the spicy Japanese condiment. Photo: Credit: Melissa Hamilton and Christopher Hirsheimer
14. Chile Rub
Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich. Photo: Marcus Nilsson
15. 4-3-2-1 Spice Rub
You can use this simple formula to wake up beer-can chicken, add another layer of flavor to barbecued chicken, or sass up plenty of things that aren’t poultry, like pork, steak, or vegetables. Photo: Peden + Munk
16. Dry Brine
No patience for a traditional brine? The dry brine is applied directly to the turkey’s skin for a few hours, delivering big flavor and less hassle. Photo: Marcus Nilsson
17. Fennel Seed-Salt Rub
Try this rub on chicken, fish, or pork, and place some in a salt cellar for seasoning at the table. Photo: Melissa Hamilton and Christopher Hirsheimer
18. Citrus and Peppercorn Dry Brine
Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven. Photo: Marcus Nilsson
19. All-Purpose Ancho Spice Rub
Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos. Credit: Peden + Munk
20. Garlic and Herb Dry Brine
A dry brine with garlic and herbs can be applied directly to your turkey’s skin for a few hours, delivering big flavor and less hassle. Photo: Marcus Nilsson
21. Lemon-Pepper Salt Rub
Sprinkle this fresh take on lemon-pepper seasoning over olive-oil rubbed chicken or steak before grilling or roasting. It’s also delicious strewn over grilled or pan-roasted cod or bluefish. Photo: Melissa Hamilton and Christopher Hirsheimer
More from Bon Appétit:
Build Better Flavor By Avoiding These Marinade Common Mistakes
Happy Campers: How to Eat & Drink (Very) Well in the Great Outdoors
The Best Cuts of Meat to Grill for a Crowd
