Marinade

Wet and dry preparations for tenderising and seasoning protein before cooking.

4 recipes

Barbecue Spice Mix & Marinade

Barbecue spice isn't a single fixed preparation, it's a philosophy of layered aromatic flavors that work either as dry rub coating meat before grilling or as paste marinade when combined with wine, aromatics, and oil. The spice mix itself is deceptively simple: celery seed ground fresh, warm spices like nutmeg and allspice character from paprika, heat from chilli powder, umami from garlic and onion powders, all balanced with brown sugar and salt. This is American barbecue tradition in a jar: designed for high-heat grilling where the spice crust develops a caramelized bark while the interior remains juicy. Both dry rub and marinade applications work; the choice depends on available time and texture preference.

5 minutes Serves50

Fajita Marinade

Fajita marinade represents Tex-Mex efficiency and flavor: a quick-to-prepare liquid that marries fresh lime juice with garlic, cumin, and chilli heat. Unlike thick paste marinades, this liquid version penetrates meat quickly, allowing even thin sliced proteins to absorb flavor in as little as 1 hour. The simplicity is deceptive, the combination of fresh lime (no lemon or vinegar substitutes), raw garlic (not powder), and good olive oil creates a bright, fresh marinade that works equally well on chicken, beef, pork, shrimp, or vegetables. This is working cook's marinade: fast, reliable, and consistently excellent.

15 minutes Serves100

Jamaican Jerk Marinade

Jamaican jerk marinade represents Caribbean outdoor cooking at its finest: a balance of heat, warmth, umami, and rum-soaked flavor. Unlike quick marinades, this is a stiff paste where cooked onions carry the flavor. The technique of cooking onions, chillies, ginger, and spices together in oil creates a darker, deeper marinade than quick acid-based versions. The rum adds caramel notes and complexity. This paste clings to meat during the slow grill, developing a spiced crust while the interior stays moist. The 8-hour resting period is essential, the spice oils penetrate deeply, infusing every fiber of the meat. This is cooking for patience and reward.

24 minutes Serves200-250

Peri-Peri Marinade

Peri-peri marinade is the bridge between Portuguese and African cooking traditions, a marinade so simple and balanced that it elevates shellfish, fish, and chicken without overwhelming them. The acid from lime juice balances the heat from chillies; paprika provides earthy warmth; olive oil carries the flavors into the meat. Unlike thick paste marinades, peri-peri is liquid and light, meant for quick absorption (30 minutes to 1 hour) rather than long overnight marinating. The marinade also serves as a basting sauce during grilling, building caramelized flavor as proteins cook. This is restaurant-quality simplicity.

29 minutes Serves100