Top | Marinades, Rubs, Brines, Cures, and Glazes
(recipe, Jim Tarantino)
Whether you marinate vegetables for a stir-fry, shrimp for the grill, or chicken breasts for the broiler, this versatile marinade is a catalog of Southeast Asian flavors. It’s a play on shelf staples and fresh aromatics. The Asian fish sauce (nam pla), basil, and mint are typically Vietnamese; the sweet soy sauce is a Malaysian staple. Ginger, garlic, shallots, and lemongrass are traditional Asian essentials that give this soak added depth. For vegetables, shrimp, chicken breasts, turkey breasts, or pork tenderloin, marinate for 3 to 4 hours. For beef kabobs, lamb rack, or lamb rib chops, marinate 4 to 6 hours.
For quick marinating, cut chicken into 1-inch pieces and marinate for 30 minutes to 1 hour. This can do double duty as a baste, but bring it to a boil for 3 minutes before brushing onto food.