Universal Marinade
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This versatile lemongrass and ginger marinade is an essential addition to your summer repertoire. Drawing on vibrant Southeast Asian flavours, it combines zesty lemongrass, punchy garlic and fresh chilli to create a savoury profile that works beautifully with beef, chicken or pork. This diabetes-friendly recipe relies on fresh aromatics rather than heavy sauces to deliver maximum impact, making it a healthy choice for mid-week meals or weekend barbecues.
Because the ingredients are finely grated into a paste, the flavours penetrate the meat quickly, meaning even a short ten-minute marinating time yields impressive results. It is particularly effective on thinner cuts like chicken thighs or steak, which cook rapidly over high heat. Serve the finished dish with a generous squeeze of fresh lime and a scatter of herbs to brighten the rich, smoky notes from the grill.
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Ingredients for Universal Marinade
Vegetable oil (for the grill)
2 lemongrass stalks, trimmed, tough outer layers removed
1 serrano chilli
3 garlic cloves
1 (1") piece ginger, peeled
1 tablespoon dark brown sugar
1 tablespoon extra-virgin olive oil
1 tablespoon fish sauce
1 tablespoon soy sauce
575g boneless short ribs, skinless boneless chicken thighs, 1"-thick pork chops, or other cuts of steak
Kosher salt
2 spring onions, thinly sliced
1/2 cup coriander leaves with tender stems
Sesame seeds and lime wedges (for serving)
How to make Universal Marinade
Back to contentsPrepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Using a Microplane, finely grate lemongrass, chilli (seeds and all!), garlic, and ginger into a medium bowl. (Alternatively, you can chop very finely, then mash to a paste using the side of your knife.) Add brown sugar, oil, fish sauce, and soy sauce and mix well.
Season meat with salt and add to bowl. Turn as needed to coat completely. Let sit at least 10 minutes and up to 2 hours. (If marinating longer, wait to fire up the grill.)
Grill meat over hottest part of grill, moving to cooler zone as needed if browning too fast, until well browned, about 5 minutes per side (depending on protein). Transfer to a cutting board and let rest 10 minutes before slicing.
Transfer meat to a platter and top with spring onions and coriander and sprinkle with sesame seeds. Serve with lime wedges for squeezing over.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors

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