Fennel-Garlic Chicken Legs
![Food And Wine Food And Wine](https://api.time.com/wp-content/uploads/2015/05/hd-201006-r-fennel-garlic-chicken.jpg?quality=75&w=2400)
Tip: Cut slits for better flavor.
To get the most from a marinade—like the fennel-garlic one used for the chicken here—slash the skin and meat so the flavors can seep in.
Juicy Grilled Tomatoes
![](https://api.time.com/wp-content/uploads/2015/05/hd-201006-r-grilled-tomatoes.jpg?quality=75&w=2400)
Tip: Grill tomatoes in a foil packet.
The only way to grill tomatoes without losing their delicious juices is in a foil packet. Flavor the tomatoes with any fresh herbs or aromatics, then use them in a briny summer clam chowder or crostini.
Harissa Chicken
![](https://api.time.com/wp-content/uploads/2015/05/hd-201006-r-harissa-chicken.jpg?quality=75&w=2400)
Tip: Add smoky ingredients.
Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.
Grilled Glazed Salmon
![](https://api.time.com/wp-content/uploads/2015/05/hd-201006-r-glazed-salmon.jpg?quality=75&w=2400)
Tip: Add sweet glazes at the end.
As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.
Smoky Glazed Asparagus
![](https://api.time.com/wp-content/uploads/2015/05/hd-200906-r-asparagus.jpg?quality=75&w=2400)
Tip: Use mayo in marinades.
Chef Nate Appleman swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here, he offers a marinade for asparagus that is also fabulous on broccoli and fennel.
Middle Eastern Lamb Skewers
![](https://api.time.com/wp-content/uploads/2015/05/hd-200906-r-lamb-skewers.jpg?quality=75&w=2400)
Tip: Tenderize in onion juice.
Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern-style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.
Read the rest of this article at Food & Wine.
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