By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Quick Answer
Bush Spice Chicken Marinade: Combine 2 tbsp olive oil, 1 tsp lemon myrtle (ground), 1 tsp wattleseed (ground), and more. Marinate 2 hours to 24 hours. Grill until internal temp reaches 74°C (165°F).
About This Marinade
This bush spice marinade brings a earthy, aromatic, uniquely Australian flavour profile to your chicken. A uniquely Australian marinade using native ingredients. Lemon myrtle adds a citrusy aroma, wattleseed adds nutty depth, and pepperberry provides heat. Source native spices from specialty Australian suppliers.
Marinate Time
2 hours - 24 hours
Flavour Profile
earthy, aromatic, uniquely Australian
Best Cuts
thighs (bone-in, skin-on), drumsticks, whole butterflied
Ingredients
| Ingredient | Amount |
|---|
| olive oil | 2 tbsp |
| lemon myrtle (ground) | 1 tsp |
| wattleseed (ground) | 1 tsp |
| native pepperberry | 1/2 tsp |
| bush tomato (ground) | 1 tsp |
| macadamia oil | 2 tbsp |
| honey | 1 tbsp |
| juice of 1 lemon | As needed |
| salt to taste | As needed |
Chicken absorbs marinades quickly. Even 30 minutes makes a difference, but overnight is ideal for deep flavour.
How to Make Bush Spice Chicken Marinade
- Combine: Mix all marinade ingredients in a bowl or ziplock bag until well combined.
- Prep the chicken: Pat the chicken dry with paper towel. Score the skin with a sharp knife to help the marinade penetrate.
- Marinate: Add the chicken to the marinade, making sure every piece is well coated. Refrigerate for 2 hours minimum, up to 24 hours for deeper flavour.
- Bring to temp: Remove from the fridge 20-30 minutes before cooking to take the chill off. This helps it cook more evenly.
- BBQ: Shake off excess marinade and grill over medium-high heat (190-220°C / 375-425°F) until the internal temperature reaches 74°C (165°F).
- Rest: Let the chicken rest for 5-10 minutes before serving.
Tips for the Best Bush Spice Chicken
- Don't skip the rest — resting allows the juices to redistribute for a juicier result.
- Use a meat thermometer — the only reliable way to know your chicken is done is by checking the internal temperature.
- Reserve some marinade — set aside a portion before adding raw meat to use as a finishing sauce or baste.
- Oil the grates — clean, oiled grates prevent sticking and give you better grill marks.
Common Mistakes to Avoid
- Marinating too long in acid — especially with citrus or vinegar-based marinades, over-marinating can break down the surface and make it mushy.
- Grilling straight from the fridge — cold meat doesn't cook evenly. Let it come to room temperature first.
- Using the same marinade as a sauce — never reuse marinade that has touched raw meat. Always reserve a clean portion first.
- Overcrowding the BBQ — give each piece space so it sears rather than steams.
Best Chicken Cuts for Bush Spice Marinade
The best cuts of chicken for this marinade are: thighs (bone-in, skin-on), drumsticks, whole butterflied.
Bone-in, skin-on thighs are the best all-round BBQ cut. The skin crisps up beautifully and the dark meat stays juicy even if slightly overcooked.
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Frequently Asked Questions
How long should I marinate chicken in bush spice marinade?
Marinate chicken in bush spice marinade for 2 hours minimum for noticeable flavour, or up to 24 hours for deeper penetration. Overnight in the fridge is ideal for most cuts.
Can I use bush spice marinade on other meats?
Yes! Bush Spice marinade works well on beef and lamb too. Adjust the marinating time based on the protein — prawns only need 15-30 minutes.
Should I marinate chicken in the fridge or at room temperature?
Always marinate in the fridge for food safety. Bacteria multiply rapidly at room temperature. Take the meat out 20-30 minutes before cooking to take the chill off for more even cooking.
What temperature should I BBQ bush spice marinated chicken?
Grill bush spice marinated chicken over medium-high heat (190-220°C / 375-425°F). Cook until the internal temperature reaches 74°C (165°F).
Related BBQ Guides
Sources & References
3
AmazingRibs.com
Science-based poultry grilling and smoking techniques.
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