Keep chicken tasty and succulent, on the barbecue or in the oven, with these speedy marinades – take your pick from tandoori, herb & garlic, tangy bbq or basil pesto. Ideally leave to marinate for a few hours but if time is short 10 mins will do!

Tandoori, garlic & herb, tangy BBQ and basil pesto marinadesEach marinade is enough to coat 4 chicken breasts, 6 chicken thighs or 6 chicken drumsticks


150ml pot natural yogurt

1 tbsp tomato puree

juice of 1 lemon

2 tbsp tandoori paste or curry paste

1 garlic clove, crushed





8 tbsp olive oil

3 garlic cloves, crished

2 sprigs rosemary, leaves only, roughly chopped

2tbsp chopped parsley

2tbsp chopped tarragon

juice of 1 lemon


3tbsp tomato puree

2tbsp dark brown sugar

1tsp smoked paprika

2tbsp sweet chilli sauce

1tbsp olive oil

1tbsp white wine vinegar


Large handful basil leaves

25g pine nuts, toasted in a hot frying pan

25g freshly grated Parmesan

2 garlic cloves, crushed

6tbsp olive oil

1tbsp balsamic vinegar

1 Mix the ingredients together for your chosen marinade. If making the basil pesto marinade, blend the ingredients in a food processor.

2 Cut a few slashes across the top of each piece of chicken. For kebabs cut chicken breasts or thigh fillets into bite-size pieces. Place the chicken and marinade in a large plastic food bag, seal and then turn the bag, squidging it with your hands, until the chicken is evenly coated. Leave to marinate in the fridge for a few hours.

3 Remove the chicken from the bag and cook on the barbecue for 20-30 mins depending on the size of the pieces of chicken (kebabs will take 10-15 mins) until completely cooked through. Alternatively, cook kebabs under the grill for or larger chicken pieces in the oven at 200C, Gas 6 for 30-40 mins.

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