Ask a Chef: Sizzling summer marinades

Every week one of the chefs from Harmons Grocery Stores will be answering your toughest culinary questions. No question is too big or too small and each week we'll award a pair of Harmons cooking school passes to one lucky viewer whose question is selected. Email your questions to askachef@harmonsgrocery.com.

This week's question comes from Zach:

"I don't have a lot of time to spend experimenting with rubs and marinades but I don't want to buy pre-made marinades off the shelf either. Do you have any quick "go-to" marinades that will impress my guests this summer without requiring a lot of time?"

Zach, here are three "go-to" marinades that are guaranteed to have your barbecue guests asking for the recipe. These marinades can be prepared in no time at all and can be used on a variety of proteins including fish, pork, chicken, and beef.

Teriyaki Glaze is the perfect marinade for chicken. The best part is, you can use it on raw chicken, or on leftovers! I like to make a batch of the Teriyaki Glaze every time I have a leftover chicken from rotisserie night. Combine the ingredients and add the leftover chicken and you will have a rich glossy sauce that will stick to your lips.

What culinary questions do you have? Let us know! Email our Harmons chefs at askachef@harmonsgrocery.com

Teriyaki GlazeIngredients

1. 2 cups mirin
2. 2 cups soy sauce
3. 1 cup sake
4. 1 cup water
5. 2 tablespoons packed brown sugar
6. 1.5 lbs. beef or chicken bones (optional) Directions

1. Add mirin, soy, sake, water, and brown sugar to a sauce pan and bring the stockpot to a boil.
2. Decrease the heat to low and simmer, uncovered, until the liquid is reduced by half.
3. If you would like it to thicken up add some broiled beef or chicken bones before reducing.
4. Once reduced strain sauce and keep in fridge for a few weeks or freezer for up to a year.

Another marinade I love to use is Chimi Churri. You can also omit the champagne vinegar and add lime juice to really add some zing.

Chimi Churri MarinadeIngredients

1. ¼ cup olive oil
2. ½ bunch fresh parsley
3. ½ bunch fresh cilantro
4. 3 tablespoon fresh oregano
5. 2 cloves garlic
6. 3 tablespoons champagne vinegar Directions

1. Add all ingredients to a food processor or blender and puree until smooth.
2. Add to chicken, seafood, pork, or beef.

Guajillo Chili Rub is my personal favorite. The chilies are made by drying the Marisol chili pepper and they have a complex earthy-fruit flavor profile. These chilies very mild, so don't be afraid to use a lot. If you want to add a little heat throw in a chipotle pepper or two. This rub is awesome for fish tacos, braised pork loin or carne asada.

Guajillo Chili Wet RubIngredients

1. 3 teaspoons Guajillo chili powder
2. 2 tablespoons lime juice
3. 2 tablespoons avocado oil
4. 1 teaspoon ground cumin
5. 1 teaspoon garlic powder
6. 1 teaspoon salt
7. ½ teaspoon freshly ground pepper Directions

1. Add all ingredients into a bowl. It should form a loose paste.
2. Add Guajillo chili powder to thicken if needed.
3. Rub onto protein and cook.

If you cannot find Guajillo chili powder you can make your own by purchasing dried Guajillo chilies from the Latin food section at Harmons. All you will need to do is remove the stem and grind in your food processor until coarsely ground. You will end up with different sized particles from powder to flakes. The seeds won't grind but they are still delicious so don't discard or sift them out.

I hope these marinades give you some fun inspiration for your summertime barbecue. If you are looking for even more delicious barbecue ideas, check out our summer edition of "Food For Thought." Inside you'll find delicious recipes and grilling tips from Harmons chefs. Pick up a copy today or download it online at HarmonsGrocery.com.

Check out other Ask a Harmons Chef articles here

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