Sauces and Marinades for the Barbecue
2nd July 2015
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When throwing a barbecue you want to get the most out of the food you are cooking. A plain grilled piece of chicken is not going to have you itching to turn on the grill with any sense of urgency. To make your food pack a punch the best and easiest way to accomplish this is either by marinating your food beforehand or adding a sauce to the finished result. Below are some quick and simple recipes that only take a couple of minutes to throw together.


BBQ Marinade

  • 1 teaspoon mustard powder
  • 1 teaspoon salt
  • 1 tablespoon dark brown sugar
  • ½ teaspoon chili powder
  • 2 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 300g can condensed tomato soup 
Mix all the ingredients together and pour over your ribs, chops or chicken. Cover and leave for 1 - 2 hours.

Sweet & Sour 

  • 4 tablespoons tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons soft brown sugar
Mix all the ingredients together and in a shallow dish brush onto your chicken, ribs, pork or lamb. Cover and refridgerate for 4 hours or overnight if possible.

Teriyaki Marinade

  • 2 tablespoons soy sauce
  • 2cm fresh ginger, finely grated
  • 1 tablespoons lemon juice
  • 2 tablespoons dry sherry
  • 125ml fish stock
In a shallow dish combine all the ingredients. Pop in your chicken, salmon or prawns and leave to baste for 30 minutes, turning occasionally.

Cajun Marinade 

  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 12 teaspoon white pepper
  • 12 teaspoon black pepper
  • 12 teaspoon oregano
  • 14 teaspoon garlic powder
  •  14 teaspoon onion powder
  • 12 cup lemon juice
  • 14 cup vegetable oil

 Combine all the dry ingredients together. In a bowl place the lemon juice and oil. Mix in half the dry mix and stir to combine. Place in your  chicken, pork, beef or shrimp and shake well. Cover and leave to cool for at least 30 minutes or overnight if possible. Drain off the food and shake the remaining mixture on both sides before cooking.


Mixed Herb Butter

  • 75g butter
  • ½ tablespoon chopped tarragon
  • ½ tablespoon chopped chervil
  • ½ tablespoon chopped dill
  • ½ tablespoon chopped chives
  • ½ tablespoon chopped mint
  • 1 tablespoon lemon juice
  • Salt & pepper

Beat the butter in a bowl until creamy, then add the remaining ingredients and combine. Allow to chill before use. Perfect on top of steak, burgers or chops.

Spicy Peanut Sauce

  • 2 tablespoons creamed coconut
  • 4 tablespoons milk
  • ½ small onion chopped
  • 1 garlic clove, crushed
  • 4 tablespoons smooth peanut butter
  • 1 teaspoon soft brown sugar
  • 2 teaspoons soy sauce
  • ½ teaspoon ground cumin
  • ½ teaspoon chilli powder
  • Salt & pepper

Chop the creamed coconut and place in a pan with the milk. Heat gently for 2 minutes until it forms a paste. Transfer to a blender and add in the rest of the ingredients. Combine until smooth and set aside until needed. Perfect over chicken, beef, salmon or vegetables.


  • 3 garlic cloves, crushed
  • 15g basil leaves
  • 150 ml virgin olive oil
  • 50g walnuts or pine nuts
  • 1 teaspoon lemon juice
  • 50g parmesan freshly grated
  • Salt & pepper

Place the garlic and basil leaves in a blender and roughly combine. Gradually add the oil until gone. Add in the nuts, lemon juice and seasoning and blend together briefly. Stir in the cheese. Great poured over grilled chicken, fish steaks or courgettes.

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Member since: 13th May 2015

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