I marinated a few pounds of chicken, and a nice skirt steak last night. Firing the grill up later in the afternoon today. I've shared my SouthWest marinade many times here, but here it is again. I have perfected this over several years now, and it I can't think of anything else that could make it better. If you use it and modify it, please share. - 1 tablespoon coarse ground sea salt - 1 tablespoon fresh ground black pepper - 1 tablespoon ground cumin - 2 or 3 bulbs of fresh pressed garlic - 1 finely diced/chopped serrano pepper, including seeds - 1 whole fresh squeezed lime - 1 bottle Shiner Bock beer I keep the chicken and the beef separate, so as not to get the flavors mixed up. Also very important - this marinate needs about 24 hours to do its thing. It won't do much of anything if only used for an hour or two. But also, you don't want to go much over 24 hours, especially on the beef. I find that acids in the marinade seem to begin a "chemical cook" if you allow meat to marinate for, say, two days. The beef will begin to grey out, and it won't taste as good after you cook it. So 20 to 24 hours or so, covered and refrigerated of course. If you can't get Shiner Bock, try another amber beer and report back. I've never used anything other than Shiner for this marinade. I just like what it does. Maybe even something like Corona would be ok too. Not sure. If you try something different, let me know what you think. Check out the pics - I actually used two beers for the chicken, but I didn't double up the other ingredients. And this skirt steak is really nice. I've got a video of me rubbing the steak, I'll see if I can upload it. I'll think that I'll be firing up the grill around 3pm today (CST) and serving some family around 4pm.