Herbs, Spices, Sauces and Marinades - 15 - 10 BEST SPICES AND HERBS

Crazy Marinades – they don’t bark, they bite

The Best marinade in the world

Marinading your meat to make them extra tasty

In this article, I’m going to tell you how to make the best marinade ever. I’m not joking… or even exaggerating. Chicken, beef or lamb cooked in this marinade is GUARANTEED to extract the loudest “Ooooooooooo!” or “Aaaaaahhhhhhhh!” from the person eating it. It's not just the real deal, it's the best deal.

Also, I should tell you that the marinade is not unbearably hot or spicy, but it does pack a bit of “oooommmph!” To be honest, it comes in four varieties, depending on whether you’re using it for chicken breast, boneless chicken thigh, beef or lamb. But these are just variations on a common theme. Remember, the advantage about making your own marinade from basic ingredients is that it's a real bargain and saves money. It also opens up the door to something better - in the realm of taste.

NOTE:
All quantities are based on 1 kg of meat or poultry. Adjust the quantities according to how much meat or poultry you are cooking.
The Best marinade in the world - Chicken -1

Chicken breast marinade

David’s Marinade for Chicken Breast Fillets

Chicken breast is quite delicate meat and some chefs think it is easily overpowered. But I disagree. I think that chicken breast is a bit like the people of Britain or the United States at war - hardy and resilient. In other words, it can take a lot more battering (get it?) than most people think. And it can certainly benefit from this kind of spicy marinade.

The Marinade​

Combine and mix the following ingredients in a suitable sized bowl:

● ¼ cup extra virgin olive oil

● ¼ cup dark soy sauce

● 2 tablespoons of honey

​● 1½  tablespoons of salt

● 1 tablespoon of garlic granules

● 1 teaspoon of mustard powder

● 1 teaspoon of ground black pepper

​Meat Prep

1. If the chicken has not been injected with added water, butterfly-cut it and then pound it flat with a mallet. (If it has been injected with water it will fall apart when you pound it.)

2. Alternatively cut each half breast into four thin slices. You can do this by cutting diagonally or by double butterflying it. This will maximize the surface area.

3. Then score the chicken pieces across both sides of the surface using a knife with a serrated edge, giving it a gridiron pattern. (Not necessary if you pounded it with a mallet.)

4. Put the chicken into the bowl with the marinade, one piece at a time, and move it around with a fork, making sure that every part of every piece gets some of the marinade

5. Cover, refrigerate and leave it to marinate for at least two hours, three is better, four is ideal. If you want to marinate it overnight, do not add the salt.

NOTE: 
The reason for pounding the meat with a mallet is not only to make it thinner but also to break up the fibers, tenderizing it and making it cook more quickly. This is actually more important with beef and lamb.
The Best marinade in the world - Chicken -2

Chicken thigh fillets marinade

David’s Marinade for Boneless Chicken Thigh Fillets


The Marinade

Combine and mix the following ingredients in a suitably sized bowl:

● ¼ cup extra virgin olive oil

● ¼ cup dark soy sauce

● 2 tablespoons of date syrup (or honey)

● 1½ tablespoons of salt​

● 1 tablespoon of garlic granules

● 1 teaspoon of mustard powder

● 1 teaspoon of ground black pepper

●1 teaspoon of hot paprika

Meat Prep​

1. If the chicken has not been injected with added water, pound it flat with a mallet. (If it has been injected with water it will fall apart when you pound it.)

2. Alternatively cut into it and fold it (butterfly style) to open it out into a larger piece.

3. Then score the chicken pieces across both sides of the surface using a knife with a serrated edge, giving it a gridiron pattern. (Not necessary if you pounded it with a mallet.)

4. Put the chicken into the bowl with the marinade, one piece at a time, and move it around with a fork, making sure that every part of every piece gets some of the marinade

5. Cover, refrigerate and leave it to marinate for at least two hours, three is better, four is ideal. If you want to marinate it overnight, do not add the salt.

The Best marinade in the world - Beef

David's marinade beef

David’s Marinade for Beef

The Marinade

Combine and mix the following ingredients in a suitably sized bowl:

● ¼ cup extra virgin olive oil

● ¼ cup dark soy sauce

● 2 tablespoons of date syrup or honey

● 2 tablespoons of salt​

● 1 tablespoon of garlic granules

● 1 tablespoon of ground black pepper

● 1 tablespoon of grated horseradish or 2-3 tablespoons of horseradish sauce

● 1 teaspoon of mustard powder

Meat prep

1. Pound the beef with a mallet until it is thin and tender.

2. Put the beef into the bowl with the marinade, one piece at a time, and move it around with a fork, making sure that every part of every piece gets some of the marinade

3. Leave it to marinate for at least two hours, three is better, four is ideal. If you want to marinate it overnight, do not add the salt.

The Best marinade in the world - Lamb

Lamb marinade

David’s Marinade for Lamb

The Marinade

Combine and mix the following ingredients in a suitably sized bowl:

● ¼ cup extra virgin olive oil

● ¼ cup dark soy sauce

● 2 tablespoons of date syrup

● 3-4 tablespoons of chopped coriander leaf

● 1½ tablespoons of salt​

● 1 tablespoon of garlic granules

● 1½ teaspoons of turmeric

● 1 teaspoon of ground black pepper

Meat Prep

1. Pound the lamb with a mallet until it is thin and tender.

2. Put the lamb into the bowl with the marinade, one piece at a time, and move it around with a fork, making sure that every part of every piece gets some of the marinade

3. Leave it to marinate for at least two hours, three is better, four is ideal. If you want to marinate it overnight, do not add the salt.

The Best marinade in the world - Your choice

Go with whatever you fancy!

Your Choice

Do not feel that these precise combinations or quantities have to be “worn” like a straitjacket. Feel free to add or take out ingredients, to increase the quantity of one, to decrease the quantity of another. Remember the old proverb? “One man’s meat is another man’s poison.” What works for someone else might not work for you. Also, some of your guests might like it spicy, others might prefer it blander.

The recipe was originally conceived for, and tried out with, chicken. I’ve attempted to come up with some interesting adaptations of it to go with other types of meat. I can testify that I have tried these out and they work… for me. But that doesn’t mean they’ll work for you. But I can guarantee that when I tried the first two - with chicken breast and thigh fillets, respectively – with a variety of guests, everyone who tasted them, liked them.

The other two – for beef and lamb – are more hit-and-miss. For example, take the one for beef. Some members of my own family loved it. But others were a bit more non-committal – meaning they didn’t like it, but were too polite to say. They thought that doing anything with a steak, other than rubbing salt and pepper on the surface, was sacrilegious!

Families.... Families.

Okay so try the marinades. Vary the recipes to suit your taste buds. Maybe play safe and start off with one of the chicken marinades - with chicken obviously! And if you haven't for a grill/BBQ/smoker, then now is the time to get one.

And send us feedback. Let me know what you think. Tell me how well they went down with your guests and what improvements you made.

Bon appetit.

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