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This one-of-a-kind marinade is designed to impress. Built on the sweet depth of Greenfields cane molasses, lifted with finely chopped preserved lemon and Aleppo chilli flakes, it delivers smoky warmth, citrus zing, and a sticky gloss that transforms chicken, lamb, or roasted aubergine into BBQ gold.
Prep: 10 mins
Marinating: Minimum 2 hrs (overnight recommended)
Cook time: As per protein/veg used (15–30 mins)
Portions:
Enough to marinate 4–6 chicken thighs or a whole spatchcock chicken
2 tbsp Greenfields cane molasses
1 tbsp Greenfields Aleppo chilli flakes
1 tbsp Greenfields smoked paprika
1 tsp Greenfields garlic powder
½ tsp Greenfields sumac
1 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp finely chopped Greenfields preserved lemon (rind only)
1 tsp tomato purée
1 tsp soy sauce
1 tsp runny honey (optional for extra sweetness)
Pinch of Greenfields Himalayan pink salt with garlic
Cracked black pepper to taste
In a small bowl, whisk together the molasses, vinegar, tomato purée, soy sauce, and olive oil.
Stir in the preserved lemon, garlic powder, Aleppo chilli, paprika, and sumac.
Add honey if using, then season with salt and pepper to taste.
Use immediately to marinate meat, fish or veg for at least 2 hours (or overnight for maximum flavour).
Baste with remaining marinade during grilling for a glossy, sticky finish.
(based on 1/6 portion, marinade only):
Calories: 70
Fat: 4.5g
Carbs: 6.2g
Sugars: 5.3g
Salt: 0.4g
That marinade took our BBQ to a whole new level — the citrus and molasses combo was genius. Everyone asked for the recipe!
The ingredients used in this recipe could also be used to create…
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