Photo: Lynn Andriani

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

Photo: Lynn Andriani

The Lifeblood of Cuban Cuisine
Walk into a Cuban home and this marinade is what you'll smell, a heady combination of garlic, cumin and citrus. And while it's traditionally made with a mortar and pestle, you can get terrific results by just tossing all the ingredients into a blender and letting the appliance do the heavy lifting.

Try it with: Chicken, pork, beef, lamb, shellfish and fish.

Get the recipe: Adobo (Cuban Garlic Marinade)

Photo: Lynn Andriani

A Fresh Twist on a South American Tradition
There are many variations of this Brazilian marinade, but the ingredient present in nearly every rendition is garlic—and lots of it. Raichlen's take on the classic calls for lime juice, white wine, some sort of hot sauce, scallions and fresh herbs, such as parsley, rosemary or mint.

Try it with: Pork, chicken or lamb.

Get the recipe: Brazilian Garlic Marinade

Photo: Lynn Andriani

A Use for Yogurt That Goes Beyond Breakfast
We can thank the cuisines of Greece, Turkey, Iran, Iraq, Afghanistan and India for introducing us to the brilliance of yogurt marinades. There a couple of reasons why this dairy product makes such a wonderful base: the acids in it help break down tough muscle fibers, giving the meat a soft tender texture; plus, the yogurt imparts a pleasantly sour tang. This Turkish recipe is supersimple, incorporating just lemon juice, onion, garlic, salt and pepper, along with the yogurt.

Try it with: Lamb, chicken or beef.

Get the recipe: Turkish Garlic-Yogurt Marinade