Whisky Recipes

Whisky Marinade


I personally love a good burger, but some people don’t – and that’s why I’ve developed this delicious barbecue marinade for steaks (it works just fine on pork and chicken as well, though). It makes for absolutely delicious and tender meat, and takes about 15 minutes to make – but you’ll need to leave it on the meat over night for it to work its way in properly.

You’ll need:

  • 1 1/2oz whisky – whichever kind you prefer, really, but just as with the burgers I generally prefer something smoky, e.g. an Islay whisky such as Bowmore 10
  • about 1tbsp Muscovado sugar
  • 1 1/2oz olive oil
  • 1oz soy sauce
  • 1 garlic glove, crushed
  • 1oz pineapple juice
  • 1oz apple cider vinegar Or freshly pressed lemon juice
  • 1oz water
  • Salt and pepper to taste
  • Optional: 1 fresh chilli, finely chopped

Whisky Marinade Ingredients

And how to do it:

  1. Crush the garlic and, if you choose to use it, finely chop the fresh chilli.
  2. Whisk together all of the ingredients in a decent sized bowl, big enough to fit a chunk of the meat you’re using in it as well.
  3. Once you’ve made the marinade, add you first steak (or whatever meat you’re using) and gently massage the marinade into the meat for a couple of minutes. Repeat for each steak and place in a baking tray.
  4. Poor remaining marinade from the bowl over the meat.
  5. Cover, and leave in the fridge over night.
  6. Place on a medium-hot grill and cook as you desire, and that’s it!

Easy as pie! And very delicious, you won’t fail to impress with this marinade, trust me. PS. I used Jura as it was the closest thing at hand, but made up for that (along with the lack of BBQ weather, I had to use my grill pan) with a bit of Liquid Smoke – if you fancy giving that a go as well, make sure to only use about as much as I did in the picture below, it’s ridiculously potent!

And just to make you jealous, here’s today’s lunch – Whisky marinated turkey breast served with a salad consisting of lettuce, cucumber, tomatoes, marinated grilled red pepper and marinated seared Portobello mushrooms – I used a simple marinade consisting of fresh thyme, a dash of vermouth, paprika, garlic, mustard and turmeric for the veg marinade.

About Whisky Critic

My name is Martin and I live in Scotland. I love fine things in life, such as gourmet food, travelling around the world and, last but not least, whisky (naturally, I’m partial to a tipple of whiskey or bourbon as well). I have tasted hundreds of whiskies during the recent years and I finally decided to share my experience.

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