Unlock Bold Flavours: Marinading Tips for Perfect Family Meals

There’s something special about a well-marinated piece of meat – the way it soaks up flavour, tenderises beautifully, and turns a simple dish into something truly memorable. Whether you're planning a sunny afternoon barbecue or a winning weeknight supper, mastering the art of marinading can elevate your cooking and delight your guests.

It's not about overcomplicating things – just good ingredients, a little patience, and some thoughtful preparation. Below, I’ve shared a few of my tried-and-tested tips for getting the most out of your beef and chicken, so you can enjoy meals that are as satisfying as they are full of flavour.

Marinading Beef – Full Flavour, Tender Results

Beef is wonderfully receptive to bold flavours, and a well-crafted marinade can make even an everyday cut sing on the grill.

Here’s how I like to approach it:

• Choose your cut carefully: Rump, sirloin or flat iron are all excellent options – full of flavour and ideal for absorbing a marinade.

• Be generous with flavour: Garlic, fresh herbs, cracked pepper, wholegrain mustard, soy sauce or balsamic vinegar – don’t hold back. Let your ingredients do the talking.

• Allow time: A few hours in the fridge is good; overnight is even better. The longer it rests, the more developed the flavour.

• Bring it up to temperature: Remove from the fridge about 30 minutes before cooking, so it cooks evenly.

• Sear, then finish gently: Start with a hot grill to build a rich crust, then move to a cooler part to cook through more slowly. Rest your beef for at least 5–10 minutes – this is when the juices settle and the texture becomes beautifully tender.

Marinading Chicken – Juicy, Flavourful and Foolproof

Chicken benefits enormously from a good marinade – not just in flavour, but in succulence too. The key lies in the balance of acidity, oil, and seasoning.

My top tips for chicken:

• Add a touch of sharpness: Lemon juice, yoghurt, or a splash of vinegar helps break down the fibres and lock in moisture.

• Build your flavour profile: Try combinations like lemon and thyme, honey and mustard, or a smoky paprika and garlic mix. A good glug of olive oil will help everything stick nicely.

• Let it marinate well: A minimum of an hour will do, but if you can prepare it the night before, even better.

• Cook it with care: Start over a medium heat to achieve that golden char, then lower the temperature to cook it through gently. You’re aiming for 74°C at the thickest part.

• Baste thoughtfully: A light brushing of marinade as it cooks keeps everything moist and adds extra depth. Just be sure to use a clean marinade (or separate some beforehand) to avoid cross-contamination.

Bringing it All Together

With the right preparation, even the simplest cuts can be transformed into something extraordinary. Whether you’re cooking for the family or entertaining friends, the little details – like a great marinade – can make all the difference.

Here’s to delicious food, cooked with care and shared with the people you love.