Updated 30 September 2026
A good BBQ marinade makes a big difference: more flavour, a sticky, caramelised crust and, for chicken and pork, juicier meat. You don't need a cupboard full of bottles. One simple base recipe works for chicken, pork and steak, and a few tweaks give you three different styles. Here's our butcher's all-purpose BBQ marinade recipe, with how long to marinate each meat.
All-purpose BBQ marinade recipe
Enough for about 1kg of meat.
- 4 tbsp tomato ketchup
- 2 tbsp soft brown sugar or honey
- 2 tbsp soy sauce
- 2 tbsp cider vinegar or lemon juice
- 2 tbsp oil
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp Dijon or English mustard
- 3 garlic cloves, crushed
- ½ tsp black pepper
- ½ tsp chilli flakes (optional)
Whisk everything together. Taste: it should be sweet, tangy, salty and smoky all at once. Keep a few spoonfuls back in a separate bowl, before it touches raw meat, to brush on at the end.
For a shortcut, mix Middletons Double Smoke Glaze 110g (£1.99) with a little oil and cider vinegar, or rub the meat with Dylan's Barbecue Seasoning (£4.99) and then add oil.
How long to marinate
| Meat | Marinating time | Notes |
|---|---|---|
| Chicken thighs and drumsticks | 2–24 hours | Overnight is best |
| Chicken breast | 1–4 hours | Longer can make the texture soft |
| Chicken wings | 2–12 hours | |
| Pork loin steaks and chops | 1–8 hours | |
| Pork ribs | 4–24 hours | Or use a dry rub |
| Steak | 30 minutes–4 hours | Steak needs little; a quality steak needs only salt |
| Beef or lamb kebabs | 2–8 hours |
Acid (vinegar, citrus) can make the surface of meat mushy if left too long, especially on chicken breast, so stick to these times.
For chicken
Chicken takes a marinade better than any other meat. Chicken Thighs 900g-1.1kg (Frozen) (£5.29) are ideal: they stay juicy on the BBQ and are hard to overcook. Slash the thickest parts, marinate overnight, and cook over medium heat, turning often, for 20–30 minutes, depending on size, moving them to the cooler side if they char too quickly. Chicken must be cooked until steaming hot all the way through, with no pink meat and clear juices. See how to BBQ chicken thighs.
For pork
Pork loin steaks and chops take on BBQ flavours brilliantly. Marinate Pork Loin Steaks 4x 135g (£4.99) for 1–8 hours, then cook them over a medium-hot BBQ for 4–5 minutes a side, until cooked through with clear juices. See how to BBQ pork loin steaks. For ribs, see BBQ pork ribs.
For steak
A good steak doesn't need much, but a short marinade adds flavour to cheaper cuts, like rump, and to kebabs. Use the base recipe with less sugar (it burns fast on steak), and marinate for 30 minutes to 4 hours. Pat it dry before cooking for a better crust. See our steak seasoning guide.
Three variations
Honey, garlic and soy. Swap the ketchup for 2 more tbsp soy and the sugar for honey, and add grated ginger. Great on chicken and pork.
Smoky chipotle. Add 1–2 tsp chipotle paste and a squeeze of lime. Great on chicken, pork and beef.
Lemon, garlic and herb. Skip the ketchup, sugar and soy. Use 4 tbsp olive oil, the juice and zest of a lemon, garlic, oregano and thyme. Great on chicken, lamb and pork.
Marinade or dry rub?
Both work, and they do slightly different jobs. A wet marinade adds flavour and moisture, and it clings to the meat to make a sticky glaze as it cooks, which is perfect for chicken, pork steaks and kebabs. A dry rub of spices, sugar and salt forms a crust, or bark, and suits low-and-slow cooking, like ribs, pulled pork and brisket, where a wet marinade would just steam. For ribs, many cooks use a rub first and brush on a sauce or glaze at the end. For a quick weeknight BBQ, a marinade is the easiest way to get plenty of flavour in a few hours.
Marinade safety
- Marinate in the fridge, never on the worktop.
- Use a non-metallic bowl or a food bag.
- Don't reuse raw marinade as a sauce unless you boil it hard for a few minutes first. Better still, set some aside before it touches the meat.
- Use separate tongs and plates for raw and cooked meat.
BBQ tips for marinated meat
Sugary marinades burn easily, so cook marinated meat over medium heat, not fierce heat, and turn it often. A two-zone BBQ, with a hot side and a cooler side, lets you char and then cook through gently. Brush on the reserved marinade in the last few minutes for a sticky glaze.
For more BBQ ideas, see what meat to BBQ and our BBQ meat packs. Browse our BBQ packs and glazes.
BBQ marinade FAQs
How long should you marinate meat for a BBQ?
About 2–24 hours for chicken thighs, 1–4 hours for chicken breast, 1–8 hours for pork steaks, and 30 minutes to 4 hours for steak.
Can you marinate chicken overnight?
Yes, chicken thighs and drumsticks are best marinated overnight. Marinate chicken breast for no longer than about 4 hours in acidic marinades.
What is a BBQ marinade made of?
Usually something sweet (sugar or honey), something tangy (vinegar or citrus), something salty (soy or salt), oil, and flavourings such as garlic and smoked paprika.
Can you reuse a marinade?
Not raw. Set some aside before it touches the meat, or boil the used marinade hard for a few minutes before using it as a sauce.
Should you marinate steak?
Good steaks need only salt and pepper, but a short marinade adds flavour to rump and kebabs.