All meats benefit from marinating to enhance flavour and tenderise meat before cooking. The ideal marinating time depends entirely on the size and cut of meat you’re planning to use
The simple yet effective technique of marinating or soaking food in a seasoned mixture before cooking can completely transform or significantly improve the flavour of your grilled meats. After that, it’s down to the barbecue, charcoal, slow cooking, and the skilled hands of the chef to complete the magic!
Whether you prefer classic flavours, something exotic or a fiery kick, there is a perfect marinade to suit every taste and occasion. Discover new favourites by experimenting with different ingredient combinations and marinating times.
Classic Herb and Garlic
A tried and trusted favourite. Mix olive oil, minced garlic, thyme, rosemary, oregano, salt and pepper. Coat your cuts of meat generously and leave to sit in the fridge for at least two hours (ideally, overnight). Perfect for: chicken, pork and lamb.
Citrus and Honey
To achieve fresh, sweet flavours: mix lemon or orange juice, grated zest, honey, olive oil, minced garlic, and a pinch of cumin. Allow your chosen meat to marinate for at least one hour before grilling. Perfect for: chicken, pork (or even prawns or king prawns).
Oriental Soy and Ginger
To create Asian-inspired flavours: mix soy sauce, grated ginger, minced garlic, honey, sesame oil, and a touch of sriracha (if you like it hot!). Allow to marinate for at least two hours before grilling. Perfect for: chicken and beef.
Tex-Mex Chipotle and Coriander
Ideal for lovers of intense and spicy flavours. Blend chopped chillies, finely chopped chipotle in adobo, freshly chopped coriander, lime juice, minced garlic, cumin, salt, and pepper. Coat your cuts of meat generously and leave to marinate for at least one hour before grilling. Perfect for: beef, pork, or even vegetables.
Mediterranean Yoghurt and Herbs
Soft and creamy. Combine natural yoghurt, minced garlic, lemon juice, fresh chopped mint, oregano, salt, and pepper. Coat your cuts of meat and allow them to rest in the refrigerator for at least one hour before cooking. Perfect for: chicken, lamb, or even fish, like salmon.
