Yesterday I picked up some chicken thighs, pork ribs and lamb chops; I marinated them 4 hours before whacking them on the grill.
I marinated the chicken using soy sauce, white onion, garlic, fresh ginger, lemon, groundnut oil, sesame oil, dried chilli, salt and pepper.
For the lamb I used olive oil, rosemary, white onion, garlic, salt and pepper.
We soaked the ribs in Jamie Oliver's absolutely incredible marinade which we regularly use for chicken and pork. It has become a staple at our barbecues and, so far, we have never had any leftovers.
I served the meat with a big salad and rice cooked in chicken stock with onion and fresh ginger (another staple when we barbecue).
1/2 a white onion
a thumb of fresh ginger
1 chicken stock cube
1 cup of rice
2 cups of water
1 tbsp of olive oil
1. Chop the onion into small pieces, grate the ginger and chop the stock cube into small pieces.
2. Heat the oil in a pot. Fry the onion until it's nearly translucent, then add the ginger. Fry for a minute then add the rice, water and stock. Stir until the stock has dissolved.
3. Boil until the all water is gone. Leave it to stand with the lid on for at least 10 minutes or preferably a bit longer.