Forget marinades—who has time to think ahead anymore? The easiest, fastest, and, yes, we’re calling it, best method for adding some pizzazz to your grilled chicken is to toss it quickly in a sauce after it’s been cooked....

Flattening the chickens decreases their cooking time somewhat, which makes it easier to cook them through without burning the skin.

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures.

Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruit’s different personalities.

Some Australians add grilled onions to this burger—feel free to make it your own.

It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is—it works perfectly with grilled salmon—you'll want to make it for a whole host of your summer favorites.

This salsa would also be great on chicken or pork.

Eating liver and onions is not a trial when you use grilled red onion wedges and tender chicken livers glazed with a Spanish-influenced sweet-and-sour sauce.

Ají amarillo paste is crucial to many Peruvian dishes.