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How much marinade do you need for those four half-pound steaks and six chicken breasts? Too much and the food will be overwhelmed; too little and you won't know it's there. Here are some basic guidelines for getting the balance right.

MILD MARINADES AND RUBS: For marinades or rubs based on mild liquids, such as coconut milk or oil (see accompanying recipes for Coconut Marinade and Five-Spice Rub), you'll need about one cup for two to three pounds of meat, poultry, fish or shellfish.

SWEET OR STRONG MARINADES: If there's a high proportion of sugar or a pungent ingredient in the marinade (Tamarind Ketchup Glaze and Hunan Marinade), lightly brush the food you're grilling.

SPICE RUBS: For dry rubs, allow one to two teaspoons for each serving of meat, fish or poultry.

TIP: Score the skin of chicken and fish to allow the flavor of spice rubs and marinades to permeate the flesh.