Planning a BBQ? Try these 7 Flavourful Marinade Recipes

Marinating is the process or technique of immersing food in a mixture which is flavoured by your chosen ingredients before it is cooked. It’s a great way to intensify the flavour of food. And the best part is all you need are just a few basic ingredients!

You should let the food marinate in the refrigerator overnight to bring out all the flavours. It’s important that let your meat marinate in the fridge to prevent the growth of any harmful bacteria. If you’re marinating overnight, we recommend that you freeze it to lock in all the flavours before cooking it over a grill.

Here we share 7 delicious marinades and BBQ recipes that you should try at home.

 

BBQ Honey Chicken Wings

Who doesn’t love honey barbecue chicken wings? Kids and adults alike will love these wings! That sweet and salty flavour combination is always a hit.

Ingredients

• 8 pieces chicken wings
• 3 cloves garlic (pounded)
• 3 tbsp sweet soy sauce
• 5 tbsp black pepper sauce
• 3 tbsp oyster sauce
• 4 tbsp honey
• 2 tbsp lemon juice
• 1 tbsp corn oil
• Salt (little)
• White sesame seeds to sprinkle on chicken

Method

1. Clean and drain chicken wings.
2. Mix all ingredients with the chicken wings except for the sesame and marinate for 2-3 hours.
3. Bake until the chicken wings turn a light golden brown colour.

 

Tip: For a better flavour, put the marinated chicken wings into the freezer for one night or at least a few hours before baking. The spices need time to soak into the chicken and create a uniform flavour while maintaining the sweetness of the chicken.

 

Spiced Chicken BBQ

Some spices, a handful of garlic, a dash of chili and lemongrass thrown in for good measure. Now that’s a truly Malaysian combination.

Ingredients

• Chickens
• 1-2 onion
• 5 cloves garlic
• 2cm ginger
• 2 tbsp ground chili
• 1 tsp ground turmeric
• 2 stalks lemongrass
• 1 tbsp anise powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp salt
• 1 cup sugar

Method

1. Cut the chicken into serving size portions. If the piece of chicken is big, slash the meat so that it is easily cooked. Then, wash with water.
2. Blend all the other ingredients together to create the marinade.
3. Pour the blend over the chicken and mix until all chicken pieces are evenly coated.
4. Marinate the chicken overnight or, better yet, for 2 to 3 nights in the freezer.
5. When you’re ready to barbecue, thaw out the chicken before cooking.
6. Roast the chicken on fire coals or a gas stove until it is cooked. Good luck!

Tip: First marinate for at least 3 hours at room temperature, then put it in the refrigerator.

Tip: If you’re planning to marinate it overnight or over several nights, put the chicken in the freezer. When you’re ready to barbecue, thaw it out first before firing it up.

Tip: Besides chicken, you can alternatively also use sausages or beef. For chicken and beef, you should score the surface with a knife so that the marinate can seep in. The longer you marinate, the more delicious it will be.

 

Gingery Chicken with a Kick

For ginger enthusiasts, this is a barbecue recipe to try. Not only does it have galangal, ginger and lemongrass, we’ve added chilli paste and black pepper to take it up an extra notch.

Ingredients

• 1 whole chicken or 1.5 kg meat
• 8 small onions (chopped)
• 8 cloves garlic
• 1 inch galangal
• 1 inch ginger
• 4 slacks lemongrass
• 3 tbsp chili paste
• 3 tbsp black pepper sauce
• 2 tbsp brown sugar
• 1 tbsp sugar
• 1 tbsp coriander seed
• 1 tsp anise
• 1 tsp cumin
• 2 tbsp cooking oil
• 1 tsp salt

Method

1. Roast the coriander seeds, anise and cumin over the stove. Heat a small skillet over medium heat. Add the spice and spread to a single layer in the pan. Stir gently and constantly to prevent the spices from burning. Remove from the pan once they begin to smell fragrant and toasty.
2. Now cook the brown sugar with 1 tbsp of water until the sugar completely dissolves. Let it cool for a while.
3. Blend the onions, garlic, galangal, ginger, lemongrass, chili paste, black pepper sauce with all the roasted spices (coriander seeds, anise and cumin) and the melted brown sugar.
4. Heat 2 tablespoons of cooking oil in a medium sized pot. Pour all the blended ingredients into pot. Add a little salt and cook on low heat for 5 minutes.
5. Let the marinate cool before pouring over your chicken or meat.
6. Marinate the chicken/meat for at least 2 to 3 hours in the refrigerator before grilling or baking.

Tip: As with the other methods, make sure you marinate the chicken for a few hours before cooking. If you can marinate overnight or even 2 to 3 days, even better! Simply thaw out before cooking.

 

Juicy Beef BBQ

There’s something satisfying about perfectly grilled beef. This recipe may seem like it has a lot of ingredients but outcome is YUM!

Ingredients A

• 2 to 3 cm turmeric
• 1 tbsp anise
• 1 tbsp coriander
• 2 tbsp brown sugar
• 3 sticks lemongrass
• 1 tsp cumin
• 1 onion
• 5 cloves garlic
• 2 to 3 cm ginger

Ingredients B

• 2 tbsp black pepper powder
• 3 tbsp rosemary
• 2 tbsp chili powder
• 2 tbsp oregano
• 3 tbsp BBQ sauce
• 3 tbsp sugar
• Salt and seasoning
• 3 tbsp olive oil/vegetables oil

Method

1. Blend all the ingredients A until smooth.
2. Pour all the blended ingredients over the beef cuts and mix it all until the beef is evenly coated.
3. Add ingredients B and stir it again.
4. Store the beef in the refrigerator for at least 2 to 3 hours. If you can marinate overnight would be even better as it would allow more time for the flavours to soak into the meat.
5. Once you’re ready to cook, let the beef thaw and you’re good to go. Good luck!

Tip: The longer the beef is left to marinate and the more flavoursome it will become. However, the ideal marinating time usually depends on what you’re marinating and the portion size of the meat.

 

Tender Grilled Lemon and Yogurt Chicken

There’s something comforting about lemon and yogurt flavours together. Just be careful when using acidic marinades like this one especially if you’re marinating fish. Foods left too long in these blends can change colour and texture.

Ingredients

• 8 pieces chicken drumstick
• 4 cloves garlic
• 4 cloves onion
• 3 cm ginger (chopped)
• 1 cup white yogurt
• 2 tbsp lemon juice
• 1 green pepper
• 1/2 tsp turmeric
• 3/4 tsp chili powder
• 1/2 tsp coriander powder
• 3/4 tsp salt

Method

1. Blend the onion, garlic, ginger and green pepper.
2. Mix the blended ingredients with yogurt, lemon juice, turmeric powder, chili powder, coriander powder and salt.
3. Stir the ingredients with chicken and marinated for 2 to 3 hours in the refrigerator.
4. Take it out when you’re ready to cook.

 

Asian Lamb Ribs

Lamb ribs are a popular choice served at barbecues. It’s a treat and an indulgence that many of your guests will appreciate. We love a recipe that includes Asian ingredients. This particular recipe includes ginger and oyster sauce. It is a fantastic combination.

Ingredients

• 6 pieces lamb ribs
• 2 cloves garlic
• 3 cm ginger
• 4 tbsp oyster sauce
• 4 tbsp barbecue sauce
• 3 tbsp honey

Method

1. Pound or pulverise the garlic and ginger.
2. Mix the pounded ingredients, oyster sauce, barbecue sauce and honey with the lamb ribs.
3. Put the ribs along with any excess sauce into a closed container and marinate it for at least two hours in the refrigerator.
4. If you’re marinating it overnight or for a few days in the freezer, thaw it out first before cooking.

Tip: Small or tender cuts require shorter marinating times (usually two to four hours). Larger or tougher cuts such as leg, rump or shoulder will need longer (usually four to six hours).

 

There’s nothing quite like a barbecue with your friends and family around. It’s fun, often boisterous and full of good laughs. Just make sure that your food is cooked properly so that everyone goes home happy. Remember to marinate the meat, chicken or fish in the fridge to prevent the growth of harmful bacteria. Good luck!