# 5 Grill Marinades You Need to Know

> From Asian soy to red wine and rosemary. Five marinades with character for anything on the grill.

A good marinade turns average meat into a flavour explosion. It doesn't just season - it tenderises and protects against drying out. Here are five marinades you need in your repertoire.

## Marinade Ground Rules

Before we get started: three rules that always apply.

First: salt always goes on separately, never into the marinade. Salt draws out water, and that makes meat tough. Salt only just before grilling.

Second: acidic components (vinegar, lemon, wine) - marinate for max. 4 hours. Otherwise the protein coagulates and the meat turns mealy.

Third: always drain and pat dry before grilling. Otherwise it steams instead of sizzling.

## Marinade 1: Herb and Olive Oil

The classic for Mediterranean vibes. Goes with practically everything.

- 100 ml olive oil
- 4 garlic cloves, chopped
- 2 sprigs rosemary, finely chopped
- 4 sprigs thyme, leaves picked
- 1 tbsp medium-hot mustard
- 1 tbsp honey
- Pepper

Mix everything, turn the meat in it, and let it marinate in the fridge for 2 to 4 hours.

Goes with: lamb, chicken thighs, pork fillet, aubergine.

## Marinade 2: Asian Soy and Ginger

Sweet, salty, spicy. Turns any piece of meat into a feast.

- 100 ml soy sauce
- 50 ml rice vinegar
- 3 tbsp honey
- 1 thumb-sized piece of ginger, grated
- 3 garlic cloves, grated
- 1 tbsp sesame oil
- 1 tsp chilli flakes
- 2 spring onions, finely sliced

Marinate for 3 to 8 hours. Goes with: chicken breast, pork fillet, salmon, tofu, aubergine.

## Marinade 3: Beer and Mustard

A seriously underrated Swiss variation with character.

- 250 ml lager (not pilsner)
- 3 tbsp wholegrain mustard
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1 onion, finely chopped
- 1 tbsp sweet paprika
- 1 tsp caraway
- Pepper

Marinate for 3 to 6 hours. Goes with: spareribs, pork neck, bratwurst, chicken thighs.

## Marinade 4: Honey and Chilli

Sweet meets heat. The honey caramelises on the grill and gives a glossy crust.

- 4 tbsp runny honey
- 3 tbsp lime juice
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 red chillies, finely chopped (seeds in for more heat)
- 3 garlic cloves, grated
- 1 tsp cumin
- 1 tbsp freshly grated ginger

Marinate for 2 to 4 hours. Careful when grilling: the honey makes it burn quickly. Cook it through indirect first, then finish it off over high heat.

Goes with: chicken thighs, prawns, shrimp, pork fillet, corn on the cob.

## Marinade 5: Red Wine and Rosemary

The elegant option for robust meat. Tenderises and adds depth.

- 200 ml dry red wine
- 50 ml olive oil
- 4 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- 4 garlic cloves, crushed
- 1 shallot, in rings
- 1 tbsp juniper berries, lightly crushed
- Pepper

Marinate for 4 to 12 hours. Goes with: beef steak, lamb chops, game, duck breast.

## General Tips

Always marinate in a freezer bag - the meat gets coated all over and you need less marinade. Turn the bag now and then.

Always use a glass or plastic container, never aluminium or stainless steel. Acid reacts with metal and can cause off-flavours.

Set aside part of the marinade before the meat goes in, in case you want it as a dip or for basting. Marinade that raw meat has been sitting in belongs in the bin.

## How Long to Marinate?

- Sliced meat / small cubes: 30 minutes is enough
- Chicken breast / fillet: 2 to 4 hours
- Chicken thighs / steaks: 4 to 8 hours
- Spareribs / pork neck: 8 to 12 hours
- Lamb: up to 24 hours

Longer marinating times give deeper flavour, but be careful with acidic marinades.

## The Bottom Line

These five marinades cover everything that could land on your grill. Write them on a card and hang it on the kitchen door. Your barbecue summer is about to become a festival.

*The best meat, ready-made rubs, spice blends, marinades, beef jerky and sauces are available from the butcher you can trust: [Basimetzg](https://basimetzg.ch/).*