Sometimes simple is best, so we’ve found some delicious and easy marinades to save you time in the kitchen. 

Keeping it super simple

Select the oil base of your choice and add:

  • Fish sauce, lime juice and palm sugar

  • Garlic, rosemary, and lemon

  • Thyme, chile and orange

  • Peppercorns, lime wheels, rice wine vinegar and coriander stems

  • Apple cider vinegar, onions and cumin

  • Ginger, garlic, spring onion and soy

Something a little more sophisticated

Spiced Yogurt Chicken

Spiced yogurt chicken

PREP TIME: 35 mins
COOK TIME: 40 mins
TOTAL TIME: 1 hour 15 mins

Serves: 2-3 Servings

4-6 chicken drumsticks
½ cup plain yogurt
2 tsp minced garlic
¼ cup parsley leaves
2 tsp cumin
2 tsp paprika
1 tsp salt
½ tsp pepper
Feta cheese & naan for serving (optional)

In a food processor, combine the yogurt, garlic, parsley, cumin, paprika, salt, and pepper. Process until well combined and parsley is finely chopped.
Add the yogurt mixture and the drumsticks to a large ziploc bag. Rub the marinade around the chicken legs, making sure to get it under the skin.
Marinade chicken for at least 30 minutes, up to 24 hours.
Preheat oven to 218 degrees C. Arrange drumsticks on a lightly greased baking sheet. Bake for 25 minutes, then remove from oven and flip the chicken legs and bake for another 15 minutes, until cooked through and skin is golden brown. If necessary, broil the chicken for a few minutes to brown the skin.
Let chicken rest for five minutes before serving. Serve with feta cheese and naan, if desired.


Healthy Teriyaki Sauce (made with tamari)

teriyaki chicken

PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 30 minutes

SERVES: Serves 4

1/3 cup tamari
2 tablespoons water
1 tablespoon honey, melted
1 tablespoon garlic (about 3-4 cloves), minced
1 tablespoon ginger (about 2” ginger), grated or minced
3 green onion (about ¼ cup), thinly sliced
1 jar with lid
500-700g chicken, meat, fish, tofu, or veggies


Pour 1/3 cup tamari in a jar and add the water, melted honey, minced garlic, grated ginger, and half of the thinly sliced green onions (the other half will be used for garnish).
Cover and shake for a minute until well combined. The sauce is ready to use as a marinade OR store in the refrigerator for up to a week.
To marinate, take a medium bowl and pour the teriyaki sauce over the chicken, meat, fish, tofu, or veggies. Let it sit for 5-10 minutes while you heat up your pan.
Heat a cast iron skillet, griddle, regular pan, or outdoor grill.
Using a pair of tongs, place the marinated chicken, meat, fish tofu, or veggies on the grill/skillet. In this recipe, I used 1 large chicken breast and 1 thigh (boneless and skinless). The trick is to flip it ONCE and cook each side half way through before flipping it to the opposite side. In total, it took about 10-12 minutes for the two pieces of chicken to cook thoroughly. This will vary depending on what you are cooking and how thick it is.
Garnish with the remaining slices of green onion.