My go-to BBQ marinades

Recipe 4489

My go-to BBQ marinades

Cooking meat correctly on the bbq is just a start, take your bbq skills to the next level by using these marinade recipes.

The first, a chimichurri sauce originates from Argentina and can be used as both a marinade and a dipping sauce. As a marinade, I tend to pair it with white fish, and as a sauce, I love a good dollop on grilled fatty lamb cutlets. Original versions will include fresh oregano and vinegar but I like to keep it fresh and substitute with fresh lemon juice and leave the oregano out altogether. You can also add fresh coriander to it but in this recipe, I keep it simple.

The second is a chipotle marinade. I always like to have a jar in my fridge, it’s proven to be handy on a few occasions when I’ve been asked to bring a dish. It’s simple to make as long as you can find chipotle peppers in adobo sauce, most major supermarkets will have them in their Mexican aisle with the taco kits.

The third is a Chinese bbq marinade that sweet and moreish, best paired with a fatty pork shoulder or chicken thighs. The five spice in this recipe really takes it to the next level.





1 bunch parsley

1 long red chilli

4 cloves of garlic

1 cup olive oil

Zest of 1 lemon

Juice of half a lemon

salt and pepper to taste


  1. Add parsley, chilli, garlic, lemon zest, salt, pepper and half a cup of oil to start, into a mini food processor.
  2. Blitz until all ingredients are combined, you may have to loosen the ingredients with a spoon as you go, adding more oil each time to help it blend.
  3. Once all ingredients are well combined and has become a paste, pour into a clean, food safe jar, add lemon juice and remaining oil, mix well with spoon.
  4. Keep refrigerated in an airtight jar and it can be used for up to 3 weeks.




1/2 can of chipotle chilli in adobo sauce

1 brown onion

2 cloves of garlic

1 tsp ground cumin

1 tsp ground coriander

1 tsp brown sugar

1/2 tsp salt

1 tsp apple cider vinegar

2 tbsp olive oil


  1. Add all ingredients into a mini food processor and blitz/pulse until all ingredients are well combined and have a paste like consistency.
  2. Store in an airtight jar in the fridge for up to 3 weeks.


Chinese BBQ marinade


1 tbsp honey

1 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp shao xing wine, dry chinese cooking wine

1 tsp sesame oil

2 tsp five spice powder

1 brown onion

1 garlic clove

1 thumb of ginger


  1. Add onion, garlic and ginger into a mini food processor and blitz into a paste. Then add the rest of the ingredients.
  2. Store in an airtight jar, refrigerate and use within the week.