Marinades don’t just inject flavour into food, they tenderise meat by breaking down connective tissue, enabling more moisture to be absorbed. This process occurs due to the acid or enzymes in certain ingredients, which is why small quantities of vinegar, citrus and wine (acid), and certain fruits such as papaya and pineapple (enzymatic) are used in marinades (conversely, too much can toughen meat). Whatever cut you’re planning to cook, here’s some inspiration to take your dish to the next level.

Chicken and citrus are a marriage made in heaven, with lemon tending to be used to enhance the flavour of the meat. For something different, try this recipe for grilled chicken and sweet potato skewers where the poultry is marinated in orange juice as well as ginger, honey, spring onion, thyme (a perfect herb for chicken) and a touch of chilli.

Although brisket needs slow cooking to break down connective tissue, marinating will further tenderise the meat. There are a number of options ranging from dry rubs to the classic ‘wet rub’ consisting of beef stock, Worcestershire sauce, minced garlic, onion, black pepper and cayenne. Cover and refrigerate the marinating brisket overnight.

It’s not widely done but marinating burgers before grilling gives a juicier finish. A tried and tested option is a combination of beer (light ale is good), minced garlic, finely chopped onion, Worcestershire sauce and seasoning. Pour the mix over the patties and refrigerate for 15 minutes, covered, then turn over and leave for another 15 minutes before cooking.

Allspice, bay leaves, coriander (cilantro) seeds, cinnamon, ginger, honey, lime, nutmeg, Scotch bonnet, soy sauce, spring onions, sugar, thyme, whole peppercorns and vegetable oil – it may sound like a lot of ingredients for a marinade but blitzed together these make the beloved Caribbean export Jerk, a sauce that can be used on almost any protein but works particularly well on chicken wings. Massage the mix into the meat and marinate overnight for the best results.

Yoghurt is regularly used as a marinade in Indian cuisine – it softens meat and enhances it with a light creaminess. When garlic and ginger is mixed with spices such as coriander seeds, cumin seeds and turmeric the outcome is fragrant, moist meat perfect for a sunny barbecue. This recipe contains both a citrus and a yoghurt marinade.

If you feel like upping your game you could try one of the most famous cod recipes of all time: Nobu Matsuhisa’s black cod with miso, the Japanese chef’s signature dish that’s served at his celebrated Nobu restaurants. A marinade of mirin, sake, sugar and white miso paste is simmered then cooled before being poured over the fish and left for up to three days. Be patient – good things come to those who wait.

It has to be hoisin for duck – blend the well-known Asian sauce with some soy sauce, Chinese five spice and garlic, then marinate the duck breasts for 8–12 hours in the fridge for the flavours of the East and a sticky, sweet coating.

People don’t necessarily marinate hot dogs, or even sausages, but it can be done and it does provide an extra something. For example, an amalgamation of honey, mustard, garlic and balsamic vinegar adds a tangy sweetness. Lightly slash the meat before marinating in a plastic bag. Leave in the fridge, preferably overnight.

The aromatic herbs mint, rosemary, oregano and thyme all work beautifully with lamb so you’re spoiled for choice. A minty yoghurt marinade is especially summery, though, and all that’s required is minced garlic, chopped fresh mint, a dollop of mint sauce and some natural yoghurt. Mix together then pour over chunks of lean lamb for 30 minutes before skewering the meat and cooking on the grill.

A butterflied leg of lamb infused with North African spices is a delight. Add harissa, cumin, coriander (cilantro) and thyme to a base of minced garlic, lemon juice and olive oil and smother the meat. Cover and chill for 2–12 hours. Cook the lamb on a barbecue for a smoky aroma to further enhance this Moroccan-style dish.

Certain octopus recipes, such as ones hailing from the Mediterranean, are unusual insofar as the seafood is cooked first, usually by being boiled, then it’s cooled and marinated – typically in garlic, olive oil, oregano and lemon juice or vinegar – the process of which softens the octopus before eating.

Barbecued pork belly is divine the char siu way, which is the Cantonese version of barbecued pork. This intense marinade and glaze cuts through pork’s fattiness – Chinese five spice is essential alongside soy sauce, hoisin sauce, brown sugar, ginger, garlic, honey and Shaoxing wine. Some people add red food colouring to give the pork its customary scarlet sheen. Brush the pork with more marinade during cooking to prevent it drying out.

Pork and fruit is a sublime match for those of us who enjoy the sweet and meat combo – the likes of pineapple not only adds flavour but contains enzymes that help tenderise meat. Mix brown sugar, minced garlic, pineapple juice and soy sauce, pour over the pork and cover in the fridge for 2–6 hours. Don’t leave for too long as the powerful enzymes in certain fruits can break down protein too efficiently and turn the meat to mush.

Heston Blumenthal’s take on a barbecue marinade is a zingy yet balanced affair combining a blend of sweet (sugar, golden syrup) and sour (vinegar, Worcestershire sauce) with passata and heady spices. Some of this marinade is set aside as it doubles up as a sauce – don’t be tempted to use the marinade the raw meat was in; it won’t be safe to eat.

Tenderloin is a classy cut though prone to dryness. To make the most of this delicate meat, a tangy mustard marinade is a must. Don’t stop at one type either – mix Dijon with grainy or English or French and add chopped sage, honey, lemon juice, olive oil and seasoning. Marinate for 8–24 hours.

Prawns are superb cooked peri peri style; their soft flesh benefits from a touch of spice and deep heat. These prawns are marinated for 12 hours so the crustaceans have a chance to fully absorb the flavours of this Portuguese sauce that's also prevalent in African cuisine.

Commonplace on the Continent, rabbit is eaten less elsewhere – this is a shame because it’s lean and affordable. Aim for wild rabbit if possible; it’s arguably tastier and better for the bunnies. Rabbit is brilliant with rosemary so include this fragrant herb, chopped, in a modest marinade of olive oil, lemon juice and seasoning. Rabbit dries out quickly so keep some of the marinade to one side to baste the meat during cooking.

Heston Blumenthal’s Asian-style ribs require brining before marinating but it’s worth the extra time and effort to experience these zesty, sweet, sour, spicy and sticky ribs in all their glory. Just be prepared to get messy when you eat them.

Salmon and soy make a winning combo – the saltiness from the sauce breaks through the oiliness of the fish. A marinade of minced garlic, olive oil and soy sauce will do the trick, or you can add brown sugar or honey to sweeten or mustard for sharpness. Alternatively, a simple mix of lemon juice, olive oil and thyme works. Around thirty minutes is enough marinating time.

Sardines are the perfect barbecue fish and their natural oiliness means they can take on strong, pungent flavours such as this spicy sour marinade from India. They’re quick to cook too – grill or barbecue them in 5–10 minutes.

For summer on a plate make scallop ceviche, a sophisticated dish that doesn’t need cooking. Take some fresh firm scallops, slice thinly, and marinate in sea salt and lime juice for around 10 minutes – this cures the scallops. Serve with avocado, coriander (cilantro) and finely chopped red chilli.

There are numerous marinades and rubs for steak, and everyone has a preference, but a firm favourite contains olive oil, Worcestershire sauce (the anchovies bring out the flavour of red meat), mustard, rosemary and minced garlic. Seal the meat in a bag with the marinade and massage it, then leave in the fridge overnight. Like all meat, allow it to come up to room temperature before grilling – chilled meat affects cooking time.

Tuna is a meaty, sturdy fish that can stand up to a robust sauce like the soy marinade used for salmon. Alternatively, a composite along the lines of garlic, ginger, lime, lemongrass and sesame oil is light and fresh and will lift the tuna. Allow the fish an hour’s chilling time to absorb the marinade before pan frying or barbecuing.

Treat turkey as you would chicken, using any of the marinades mentioned previously, or for a super-soft result marinate turkey legs in buttermilk, honey, herbs, mustard and seasoning. Give them 4–12 hours in a bag in the fridge before grilling or barbecuing.

Venison is lean so tends to dry out quickly, but if it’s well coated in a rich marinade and given time to absorb it (usually overnight) then it’s a great alternative to fatty pork, or beef which can be heavy on the stomach. This venison recipe is smothered in a barbecue sauce.