Equipment
Ingredients
Coronation-style Marinade
- 6 g curry powder
- 30 ml lime juice, juice and finely grated zest of 0.5 lime
- 45 g natural yogurt
- 15 ml mango chutney
- 15 ml vegetable oil
- 3 g fresh cilantro, finely chopped
Moroccan-style Marinade
- 2 garlic, peeled
- 15 g harissa, rose harissa preferred
- 2 g ground cumin
- 2 g ground coriander
- 15 ml lemon juice
- 45 ml olive oil
- 7 g honey, runny
- 1 g salt
- 1 g black pepper, coarsely ground
Satay-style Marinade
- 27 g peanut butter, crunchy
- 30 ml soy sauce
- 15 ml vegetable oil
- 15 ml lime juice, freshly squeezed
- 2 g ginger, finely grated fresh root
- 2 g dried chili flakes
- 6 g brown sugar, soft light
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 342 kcal
- Protein
- 4 g
- Carbohydrates
- 15 g
- Fat
- 31 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 857 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 21 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 2 mg
- Potassium
- 224 mg
- Calcium
- 62 mg
- Iron
- 1.7 mg
- Magnesium
- 38 mg
- Phosphorus
- 83 mg
- Zinc
- 0.6 mg
- Vitamin A
- 40 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 5.5 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.06 mg
- Niacin
- 1.6 mg
- Folate
- 10 mcg
- Water
- 41 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a bowl, whisk together the curry powder, lime zest, lime juice, yogurt, mango chutney, vegetable oil, and chopped cilantro for the Coronation marinade.
Place the peeled garlic cloves in a large bowl and flatten them using a rolling pin or the side of a knife.
Add the harissa, cumin, ground coriander, lemon juice, olive oil, honey, salt, and pepper to the garlic and stir until thoroughly combined.
In a separate bowl, whisk the peanut butter, soy sauce, oil, lime juice, grated ginger, chili flakes, and brown sugar until the mixture is smooth.
Place your chosen protein into the desired marinade and turn until every surface is evenly coated.
Cover the bowl and refrigerate for 2 to 3 hours, or overnight for deeper flavor penetration.
Cook the marinated protein on a grill or griddle pan until it reaches a safe internal temperature of 74°C (165°F) for poultry or your preferred doneness for other meats.
Chef's Notes
- For the Coronation-style marinade, ensure the yogurt is full-fat for a richer texture and to prevent it from splitting when exposed to heat.
- When using the Moroccan-style marinade, taste and adjust the salt and pepper before marinating. Harissa can vary significantly in saltiness and heat.
- For the Satay-style marinade, whisking vigorously until the peanut butter is fully incorporated will create a smoother, more emulsified marinade that clings better to the protein.
- Don't overcrowd the grill or griddle pan when cooking the marinated protein. This ensures proper searing and caramelization rather than steaming.
- Consider marinating vegetables like bell peppers, onions, or zucchini alongside your protein for a complete grilled meal. They will absorb the flavors beautifully.
Storage
Refrigerator: 3 days — Keep in airtight containers; yogurt-based marinade has the shortest shelf life.
Freezer: 1 month — Best frozen without the protein.
Troubleshooting
Marinade is too thick to coat the protein
Cause: Peanut butter or yogurt is too dense or cold
Fix: Whisk in 5ml of water or oil at a time until the desired consistency is reached
Prevention: Ensure all ingredients are at room temperature before mixing
Marinade burns quickly on the grill
Cause: High sugar content from honey, chutney, or brown sugar
Fix: Move protein to a cooler part of the grill and cover with foil
Prevention: Use medium-low indirect heat for grilling
Cultural Context
These marinades draw inspiration from global flavors. The Coronation-style marinade is a nod to the British dish created for Queen Elizabeth II's coronation, often featuring chicken. The Moroccan-style marinade uses harissa, a staple chili paste from North Africa, providing a smoky and spicy kick. The Satay-style marinade is a Southeast Asian classic, with peanut and soy forming the base of many popular grilled dishes.
