Marinades

A marinade is a liquid soak — oil, acid and aromatics blended together and worked into raw meat before it ever sees heat. Where a dry rub sits on the surface and a finishing sauce goes on at the end, a marinade works its way through the meat, tenderising it while it flavours it right through.

It's built for steak, chicken thighs and wings, seafood, and anything headed for skewers, satay sticks or a hot wok. Thin, acid-forward marinades suit a quick 30-minute soak on stir-fry strips and prawns; thicker, oil-based blends reward a few hours or an overnight rest on a whole chicken, ribs or a rack of lamb.

Start with Jimmy Chimichurri's Classic or Hot for a proper Argentinian-style steak soak, Rum and Que's Char Siu Sauce for a glossy Chinese-style glaze off the wok or grill, or Meat Mitch's Miso Naughty for a genuine Japanese umami marinade on steak or seafood. Little Brixton's Jerk Marinade covers the Caribbean end, while Butchers Axe's competition-grade beef, pork and lamb injections push moisture straight into the muscle on a long low-and-slow cook.

The real split in this range is format, not just flavour — pourable soak marinades work from the outside in over hours, while an injection gets moisture somewhere a surface soak can't reach. Heat runs mild-to-medium through most of the shelf, with genuine chilli in Fancy Hanks' Habanero & Carrot for anyone chasing more kick. Soak it in, then get it on the grill.

Explore more: our injections and brines and glazes collections.