Guide to BBQ marinades

Boost the flavour of your next barbecue with our quick and easy marinades (RECIPES BELOW). Choose from satay chicken, Portuguese-style lamb or miso salmon – or mix and match the marinades with other meat and seafood following our handy tips.

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Satay BBQ Chicken Skewers
Serves 6 Prep: 10 mins (+ 1 hour chilling & 5 mins resting time) Cooking 10 mins

6 Coles RSPCA Approved Australian chicken thigh fillets, trimmed, chopped

Satay BBQ marinade
3/4 cup (185ml) light coconut milk
1/4 cup (70g) crunchy peanut butter
1 tbs lemongrass paste
2 tsp fish sauce
1 tsp soy sauce
2 tsp finely grated ginger
1 lime, rind finely grated, juiced
1 tsp brown sugar
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp dried chilli flakes

1. To make the marinade, combine the coconut milk, peanut butter, lemongrass, fish sauce, soy sauce, ginger, lime rind, lime juice, sugar, coriander, cumin, turmeric and chilli in a large bowl.
2. Add the chicken to the marinade and turn to coat. Cover and place in the fridge for 1 hour.
3. Heat a barbecue grill or chargrill on medium. Drain chicken, reserving the marinade. Thread the chicken evenly onto metal or soaked bamboo skewers. Cook on grill for 4 mins each side or until cooked to your liking. Set aside for 5 mins to rest before serving.
4. Meanwhile, bring the reserved marinade to the boil in a small saucepan over high heat. Boil for 2 mins or until heated through. Serve with the skewers.

Tip: The satay marinade is also great for marinating beef, pork, salmon or prawns.


Portuguese-Style BBQ Lamb Cutlets
Serves 6 Prep: 10 mins (+ 1 hour chilling & 5 mins resting time) Cooking 10 mins

12 Coles Australian Lamb Cutlets

Portuguese-style BBQ marinade
1/2 cup (125ml) red wine vinegar
1/3 cup (80ml) olive oil
1 1/2 tbs ground paprika
1 tbs brown sugar
1 tbs dried oregano
2 tsp thyme leaves
2 garlic cloves, crushed
1 long red chilli, seeded, finely chopped (optional)

1. To make the marinade, place the vinegar, oil, paprika, sugar, oregano, thyme, garlic and chilli, if using, in a large bowl and stir until the sugar dissolves.
2. Add the lamb to the marinade and turn to coat. Cover and place in the fridge for 1 hour.
3. Heat a barbecue grill or chargrill on medium. Drain lamb, reserving 2 tbs of the marinade. Cook lamb for 1 min. Turn and brush cooked side with half the reserved marinade. Cook for 1 min. Repeat. Cook for a further 2 mins each side or until cooked to your liking. Set aside for 5 mins to rest. Sprinkle with thyme.

Tip: The Portuguese-style marinade is best with BBQ meats – try it with chicken, beef or pork too.


Miso BBQ Salmon
Serves 4 Prep: 10 mins (+ 1 hour chilling & 5 mins resting time) Cooking 10 mins

4 salmon fillets

Miso BBQ marinade
1 spring onion, thinly sliced
1/4 cup (60ml) mirin seasoning
2 tbs salt-reduced soy sauce
2 tbs miso paste
1 1/2 tbs sake
1 tbs caster sugar
2 tsp finely grated ginger
2 tsp sesame oil

1. To make the marinade, combine the spring onion, mirin, soy sauce, miso, sake, sugar, ginger and oil in a large bowl.
2. Add the salmon to the marinade and turn to coat. Cover and place in the fridge for 1 hour.
3. Heat a barbecue grill or chargrill on medium. Drain salmon from marinade. Cook for 2-3 mins each side or until cooked to your liking. Set aside for 5 mins to rest.

Tip: The miso marinade is also perfect for beef, lamb, pork or chicken.