3 Ottolenghi Marinades for a Father's Day BBQ

By Emily Patrikakos, Brand Executive at The Gourmet Pantry.

Father's Day is Sunday 6 September this year, right as the weather turns back toward the barbecue. If Dad's already got the grill covered, the easiest gift is a reason to use it properly. Here are three Ottolenghi marinades to fire up, each doing something different.

1. Black Garlic & Scotch Bonnet Marinade, for something bold

Fermented black garlic softens the scotch bonnet's heat into a gentle sweetness rather than a straight hit of chilli. Brush it over chicken thighs before they hit the grill, or onto aubergine or zucchini for anyone skipping the meat. It's built for exactly this: the product's own instructions call out marinating meat and veg before roasting or grilling.

2. Smokey Honey Marinade, for the classic char

Caraway, chipotle and smoked paprika folded into a hot honey base, made to caramelise. It's the marinade behind our Sweet and Smokey Chicken Wings, and it works just as well brushed onto halloumi for the last few minutes on the grill, the sugars catch and char without burning if you watch it.

3. Yuzu, Ginger & Miso Marinade, for something lighter

Citrusy and sweet with a gentle kick of ginger, this one goes a different direction to the other two, more umami than smoke. Marinate chicken thighs or firm fish for at least half an hour before grilling, or use it to dress grilled vegetables straight off the barbecue.

Explore the full Ottolenghi range, or if a jar isn't quite the gift you're after, browse our Father's Day hampers.