Poultry Marinades

Nuvita Biscuits

Chicken easily takes up the flavour of marinades and bastes, and so they should not be too strong. On the other hand, turkey, particularly the leg meat, and duck have much stronger flavours of their own and can withstand a more robust marinade.

The following are a few to choose from. Remember, also that most of the sauces can be given can be used for basting.

Herb & Yoghurt Marinade for Chicken


  • 50g natural yoghurt
  • 1 tsp. lemon juice
  • 1 clove garlic, crushed
  • 1 tbsp. freshly chopped parsley
  • 1 tsp. dried mixed herbs
  • ¼ tsp. dried rosemary, tarragon or basil
  • A pinch of nutmeg or mace


  1. Place all the ingredients in a bowl, and mix well together. Dry the chicken or chicken joints and place in the marinade, spooning some of the mixture all over the chicken. Cover and leave to stand in a cool place for at least 2 hours.

 Spicy Marinade for Turkey


  •  100g clear honey
  • 2 tbsp. tomato ketchup
  • 2 tbsp. soy sauce
  • 2 tbsp. malt vinegar
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. ground ginger
  • ½ tsp. mixed herbs
  • 3-4Tabasco sauce


  1. Mix all the ingredients together in a bowl, stirring until all the honey has dissolved. Place the turkey joints or pieces in the marinade and leave to stand in a cool place for a few hours or, if possible, overnight. Turn the meat in the marinade from time to time.

Quick Barbecue Baste for any Poultry


  • 1 tbsp. dry mustard
  • 1 tbsp corn flour
  • ½ pint chicken stock
  • 4 tbsp. tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 50g brown sugar
  • Salt & paprika to taste


  1. Mix the mustard and corn flour, and gradually blend in the stock. Add all the other ingredients, pour into a pan and bring to the boil, stirring all the time. Simmer for a few minutes and use to baste the meat towards the end of cooking time. Re-heat and remaining baste and serve as a sauce with cooked meat.

Pineapple Marinade for Duck 


  • 6 tbsp. pineapple juice
  • 2 tbsp. dry cider
  • 2 tbsp. dry cider vinegar
  • 2 tbsp soy sauce
  • 1 tbsp clear honey
  • 1 tbsp. cooking oil


  1. Mix all the ingredients together, and stir until the honey has dissolved. Pre-cook the duck in the oven and leave to col. Place in the marinade, and spoon the mixture over the top. Leave to stand in a refrigerator for 4-6 hours, turning once or twice.
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Recipe Comments

  1. posted by Mwitianancynkirote on Jul 21, 2012

    pliz give the description of making mayonese

    • posted by pikachakula10 on Jul 21, 2012

      For the marinades its better to use ready made mayonnaise.

  2. posted by Pacman on Mar 19, 2013

    So I am going camping this weekend with 15 other people, and need to know if I can apply a dry rub or a marinade a few days early and then freeze until ready to cook since we arent eating that until the second night. There is alot going on so trying to do things in advance to make it easy but not sure this is a step I can make or not…

  3. posted by Melanie on Mar 19, 2013

    I like the chicken to be tender and moist. Please give me the best possible way to cook the steam chicken.

  4. posted by Lucas H on Mar 21, 2013

    I needed to get a wonderful marinade recipe that would include bbq

  5. posted by SteveO on Mar 22, 2013

    Why are these spices used and what are they used for?

  6. posted by arronwrath on Mar 22, 2013

    I question this because the chicken was obviously in there raw while marinating.

  7. posted by The Villain on Mar 23, 2013

    What is a good marinade for beef medallions?

  8. posted by Hannah on Mar 23, 2013

    We have lots of pears and apples growing in our yard, more than we can eat. I’m thinking of ways to use them.

    Can I marinate beef, pork, poultry in the juices of those fruits?
    If you can include recipes, i’d appreciate it too :)

  9. posted by BRUTE on Mar 28, 2013

    I would like to grill chicken tonight and I am hoping to find a good, quick marinade?

  10. posted by mrankinmatt on Mar 28, 2013

    This is my first time making chicken breasts without frying them. I currently have them at home sitting in a marinade. Any suggestions on how to prepare them?

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