Recipes

4 Sticky, Glossy, Gooey, Finger-Lickin’ Glazes

These glazes pack more of a flavor punch than marinades and are worth the mess.
Image may contain Food Pork Dish Meal and Plant
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

Grilling a marinated steak sounds like a great idea in theory until you find out the meat won’t be ready to cook for another 12 hours, and good luck if you thought dinner was at 7 p.m.! That’s why this summer we’re hot for glazes that deliver all the punch of a marinade in minutes, not hours. The sugar in glazes can easily burn, which is why we apply them in the final moments of cooking to quickly build layers of serious flavor. Smother your meat in these four sticky, finger-lickin’-good glazes and use a Wet Nap afterward—it will be worth it.

  • Image may contain Plant Food Pottery Jar Vase Bread Dish and Meal
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
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    Grilled Salmon Steaks With Cilantro-and-Garlic Yogurt Sauce

    This zesty yogurt sauce will work on virtually any protein you can think of. Even tofu. Yeah, we went there. Try this glaze on shrimp, black bass or snapper fillets, chicken pieces, or lamb chops.

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  • Image may contain Animal Bird Seafood Food Lobster Sea Life Fowl Poultry Chicken Dish and Meal
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
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    Grilled Chicken Drumsticks With Savory Caramel

    Cooking the legs over indirect heat gives them time to render fully and start to crisp so they won’t become gluey when glazed. Try this savory caramel glaze on whole fish or lamb kebabs.

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  • Image may contain Food Pork Dish Meal and Plant
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
    3/4

    Grilled Pork Chops with Pineapple-Turmeric Glaze

    Don’t be afraid of getting a good char here. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor. Try this glaze on shrimp, whole fish, chicken breasts, slab bacon, or beef skewers.

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  • Grilled Pork Ribs with Gochujang Barbecue Sauce recipe
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
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    Grilled Pork Ribs with Gochujang Barbecue Sauce

    These ribs are are alllllll about the sauce. This stir-together gochujang situation has everything you want—heat, sweetness, and palate-gripping acid—but with extra tang. Try this glaze on boneless chicken thighs, pork shoulder steaks, or skirt steak.

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Chris Morocco is the food director of Bon Appétit and Epicurious, overseeing the Test Kitchen team and the recipes they develop. With a career that spans nearly 20 years in publishing, Chris has worked for brands such as Vogue, Real Simple, Food & Wine, and most notably BA, where he ... Read More
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