Chilli sauce marinade


Chilli sauce marinades are typically used to add flavor, moisture, and tenderness to meats, poultry, fish, and vegetables. A marinade is a mixture of ingredients such as herbs, spices, oils, acids, and sometimes sweeteners that food is soaked in before cooking.

The acid in a marinade can help break down the connective tissues in meat, making it more tender. The other ingredients in the marinade can add flavor and moisture to the food, which can result in a more flavorful and juicy end product. Marinades can also help to preserve food by inhibiting the growth of bacteria.

Marinades are commonly used for grilling, roasting, or baking, but they can also be used for stir-fries or as a sauce for dipping or drizzling over cooked food.


  • 1/2 cup Chilli sauce ( Like Weymouth 51 The Kicker Chilli sauce)
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar (or lime juice)
  • 2 cloves garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a bowl, mix together the chili sauce, olive oil, apple cider vinegar (or lime juice), minced garlic, honey, paprika, salt, and black pepper.
  2. Place your meat, poultry, or fish in a large resealable plastic bag or a shallow dish.
  3. Pour the chili sauce marinade over the meat, poultry, or fish, making sure to coat it evenly.
  4. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to absorb and the acid to tenderize the meat.
  5. Remove the meat, poultry, or fish from the marinade and discard the leftover marinade.
  6. Cook the meat, poultry, or fish as desired, either on a grill, in the oven, or on the stove.

Note: If you are using an acid like lime juice instead of apple cider vinegar, you may want to adjust the amount of honey and salt to taste, as lime juice can be more tart than apple cider vinegar.

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