Photo: Lynn Andriani

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A Kick from a Can(ned Ingredient)
This Latin marinade owes its fiery pop to chipotle chilies, which are smoked jalapeƱos. But there's no need to actually smoke your own, since Steven Raichlen, author of the new book Barbecue Sauces, Rubs and Marinades, prefers the canned version—the juices they're packed in are loaded with flavor and heat. The marinade also features fresh lime and oranges juices, as well as plum tomatoes, giving it a pleasant tang.

Try it with: Pork, chicken, duck, beef and dark-fleshed seafood such as tuna, mackerel or salmon.

Get the recipe: Chipotle Chili Marinade