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Portuguese BBQ Marinade Recipe

Looking for a tasty and flavourful way to take your barbecue to the next level? Look no further than my Portuguese BBQ Marinade! Whether you’re grilling up pork Scotch fillets (pork butt) as I am here, or using lamb, chicken or beef, this marinade is the perfect way to add a burst of flavour to your protein of choice. Made with a combination of red wine vinegar, olive oil, garlic, brown sugar and spices, this marinade is delicious no matter what you pair it with. It works just as well on a regular barbecue as on a charcoal one, so you can enjoy the smoky flavours no matter what type of grill you have on hand.  Marinate your protein in the fridge up to 48 hours in advance to save yourself the prep work when it’s time to cook. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Can you make Portuguese BBQ Marinade ahead of time?

Yes, the Portuguese BBQ Marinade can be prepared and protein marinated in the fridge in an airtight container for up to 48 hours before use.

Is Portuguese BBQ Marinade suitable for leftovers?

Yes, you can refrigerate leftover cooked meat in an airtight container for up to 3 days. Reheat in the microwave. Not suitable for freezing.

Portuguese BBQ Marinade Recipe

Portuguese BBQ Marinade

Author: Nicole
5 from 1 vote
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Whether you’re looking to level up your barbecued pork (used here), lamb, beef or chicken, this Portuguese BBQ Marinade recipe is just what you’re looking for. Made with simple pantry staples in mere minutes, you’ll be amazed at the punch this packs into your protein of choice. Marinade your meat up to 48 hours in advance for extra depth of flavour.
Prep 5 minutes
Cook 12 minutes
Total 17 minutes
Servings: 4

Click to change the servings

Ingredients

  • 600 g 1 lb 5 oz pork Scotch fillet (pork butt) (or any protein of choice; this marinade works brilliantly with lamb, chicken or beef)
  • ⅓ cup 80 ml red wine vinegar
  • ½ cup 125 ml olive oil
  • 1 tsp sea salt flakes
  • 2 garlic cloves freshly minced
  • 1 tbsp brown sugar
  • 1 tbsp dried oregano
  • 1 tbsp sweet paprika

Instructions

  • Combine the marinade ingredients in a bowl and add the pork. Allow to marinate for at least 20 minutes (or overnight if time permits).
  • Preheat the barbecue to medium–high heat. Cook the pork for 12 minutes (6 minutes on each side). Baste with the remaining marinade once or twice during cooking.
  • Once cooked, allow to rest for at least 6 minutes before serving.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

MAKE AHEAD

The marinade can be prepared and the protein marinated in the fridge for up to 48 hours before use. 

LEFTOVERS

Refrigerate leftover cooked meat for up to 3 days. Reheat in the microwave. Not suitable for freezing. 

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