Chicken is one of the most versatile things you can put on the barbecue, but it’s also one of the easiest to get stuck in a rut with. If your go-to is just olive oil, salt, and pepper, you’re missing out on how much a good marinade can do. The right blend doesn’t just add flavour, it tenderises the meat and keeps it beautifully moist over the heat.
Here are five of our favourite marinades for summer, all built around simple, fresh ingredients that let good quality chicken shine.
1. Lemon, Garlic & Herb
A classic for a reason. Bright, fresh, and versatile enough to pair with almost any side dish.
You’ll need: the juice and zest of two lemons, four cloves of garlic (crushed), a good glug of olive oil, a handful of chopped fresh thyme and rosemary, salt, and black pepper.
Whisk everything together and pour over your chicken, making sure it’s well coated. Leave it for at least two hours, though overnight in the fridge gives the best result. The acidity in the lemon gently breaks down the meat while the garlic and herbs infuse right through it.
Best with: thighs or a whole spatchcocked chicken over indirect heat.
2. Honey & Smoked Paprika
Sweet, smoky, and slightly sticky, this one is a real crowd pleaser, especially with kids.
You’ll need: two tablespoons of runny honey, two teaspoons of smoked paprika, one teaspoon of ground cumin, a splash of soy sauce, a tablespoon of olive oil, and a squeeze of lime.
Combine and marinate for at least an hour. The honey will caramelise beautifully on the barbecue, so keep an eye on it and move it to a cooler part of the grill if it starts to catch.
Best with: drumsticks and wings, where that sticky glaze can really cling.
3. Yoghurt & Spice
Borrowed from tandoori-style cooking, a yoghurt marinade is one of the best-kept secrets for genuinely tender chicken. The natural enzymes and acidity work into the meat far more gently than an oil-based marinade, so it’s very hard to overdo it.
You’ll need: a small tub of natural yoghurt, one tablespoon each of ground cumin, coriander, and paprika, a teaspoon of turmeric, a crushed garlic clove, grated ginger, and a pinch of chilli if you like some heat.
Mix well and coat the chicken thoroughly. This one benefits from a longer marinade, ideally four hours or more.
Best with: thighs and breasts alike, cooked over a medium flame so the yoghurt doesn’t burn.
4. Chimichurri
This vibrant Argentinian-style sauce doubles brilliantly as a marinade and a finishing drizzle, so make a little extra to serve alongside.
You’ll need: a big bunch of fresh parsley, two cloves of garlic, a tablespoon of red wine vinegar, a good measure of olive oil, a pinch of dried oregano, chilli flakes, salt, and pepper.
Blitz or finely chop everything together. Use half to marinate the chicken for an hour or two, and keep the rest fresh to spoon over once cooked.
Best with: breasts or thighs, especially good chargrilled.
5. Ginger, Soy & Sesame
A savoury, umami-rich option that works well if you’re after something a little different from the usual barbecue flavours.
You’ll need: three tablespoons of soy sauce, a tablespoon of sesame oil, grated ginger, one crushed garlic clove, a teaspoon of honey, and a splash of rice vinegar.
Marinate for at least an hour, turning occasionally. Finish with a scattering of sesame seeds and sliced spring onion once cooked for extra crunch and colour.
Best with: skewers or thigh fillets, perfect served alongside a simple salad or rice.
A Few Marinade Tips From the Butchery
Always marinate in the fridge, never at room temperature, and use a non-reactive container or a sealed food bag.
Don’t over-marinate acidic mixtures. Anything with a lot of citrus or vinegar can start to break down the texture of the meat if left too long, so stick to a few hours rather than overnight for those.
Pat the chicken dry before it hits the heat. A dripping wet piece of chicken will steam rather than char, so shake off any excess marinade first.
Start with good chicken. A great marinade enhances the meat, it doesn’t disguise it. Well-reared, properly matured chicken will always give you a better result, whatever you coat it in.
However you like to season it, we’d love to see what you’re grilling this summer.
