Three bone broth marinades for grilled chicken, fish, or vegetables

Grilling brings out the char, caramelisation and savoury aroma that make a weekend barbecue feel special. These three bone broth marinades for grilled chicken, fish, or vegetables use ready-to-use broth as a savoury base, so each meal packs in flavour without relying on a heavy, sweet sauce. They also fit neatly into Dr. Kellyann’s 21-day Bone Broth Diet, where bone broth anchors meals built around protein, vegetables and fat-burning foods.

Each formula balances broth, acid, salt and fat so the marinade seasons the food rather than overpowering it. For a weekend arvo barbecue, the chicken version suits thicker cuts, the fish version protects delicate fillets and the vegetable glaze clings beautifully to cauliflower and capsicum. Portion the liquid for the food on your plate, and use a little extra broth in the pan for moisture.

Why broth-based marinades suit an Australian grill

A marinade built around bone broth seasons more deeply than oil alone because the broth carries gelatin, amino acids and savoury roasted notes. It can help a lean chicken breast or firm fish stay moist during the heat of a grill. Collagen-derived peptides are present, but a marinade is a seasoning, not a major collagen-loading treatment.

This approach suits the plan’s emphasis on protein, low-carb vegetables and controlled meal windows. A broth marinade also gives you useful flavour without a bottle of sticky barbecue sauce, which can scorch before the chicken cooks through. During a mini-fast, keep the liquid mild and unsweetened; save the sharper dressings and chilli for the meal that ends your eating window.

Choose a broth that matches the ingredient

Use a ready-to-use chicken or beef bone broth for stronger flavours, and a lighter broth for delicate fish or vegetables. Dr. Kellyann’s ready-to-use range removes the hours of simmering and stock-straining involved in homemade broth. The related collagen products are presented as convenient additions to drinks and breakfasts, while the broths provide a practical foundation for these marinades.

Shoppers in Australia can compare shelf prices per litre and nutrition labels per 100 mL at supermarkets such as Coles and Woolies, although stock may change between stores. For chicken, a robust broth handles salt and roasting well; for fish or veggies, choose something milder so the marinade complements rather than masks the main ingredient.

Lemon, ginger and herb chicken

For 500 g of chicken breast or thigh, whisk 250 mL ready-to-use bone broth with 1 tablespoon tamari, the juice of half a lemon, 1 teaspoon grated ginger, 1 crushed garlic clove, 1 tablespoon olive oil and rosemary or thyme. The liquid should taste lightly salty and sharp. If using a salted broth, ease off the tamari rather than adding extra salt later.

Coat the chicken and leave it for 30 minutes to two hours in the fridge. Sear over medium-high heat, then move to a cooler part of the barbecue and cook until the centre reaches 74°C. Serve with a green salad, broccoli or grilled capsicum, and a spoonful of the reserved marinade for extra moisture.

Miso, ginger and lime fish

Fish needs a shorter, gentler treatment. For 400 g of barramundi, snapper or salmon, mix 200 mL broth with 1 tablespoon white miso, 1 teaspoon soy sauce, 1 teaspoon grated ginger, the juice of half a lime and 1 teaspoon sesame oil. Miso adds body without making the marinade sweet, while lime keeps the finish fresh against the richness of the fish.

Marinate for 20 to 30 minutes only, then barbecue over medium heat until the fish flakes and its centre reaches 63°C. A local fishmonger can advise on firmness and fresh catches, and Australian limes work well when regular limes are unavailable. For a low-carb plate, add grilled asparagus or a cucumber and herb salad.

Savoury broth glaze for vegetables

For vegetables, turn broth into a quick barbecue glaze. Simmer 250 mL bone broth with 1 tablespoon balsamic vinegar, 1 teaspoon tamari, 1 crushed garlic clove, thyme, 1 tablespoon olive oil and a pinch of chilli. Brush over cauliflower, zucchini, capsicum, mushrooms or broccoli during the final 10 to 15 minutes of grilling.

Vegetables brown quickly, so begin with the denser cauliflower, zucchini or mushrooms and add softer capsicum later. For a vegetarian version, use vegetable broth rather than animal bone broth and check that every seasoning is meat-free. The glaze also works as a dressing for leftover salad, helping you turn one cooked batch into another mini-fast-friendly meal.

Build balanced marinades for repeatable results

Use these quantities as a reliable starting point, then adjust the seasoning to suit your broth and preferred flavour:

• Use about 250 mL of broth for 500 g of chicken or 400 g of fish.
• Use 200–250 mL of broth for a medium tray of vegetables.
• Add 1–2 tablespoons of acid from lemon, lime or vinegar.
• Add 1 tablespoon of tamari or soy sauce, reduced if the broth is salty.
• Include 1–2 teaspoons of oil to carry the aromatics and stop the marinade drying.

Choose one flavour direction for each protein, keeping the base formula intact and changing only the aromatics:

• Add white miso and ginger for fish, followed by a final squeeze of lime.
• Use mustard and thyme for chicken, with lemon or vinegar for balance.
• Add balsamic and chilli for roasted vegetables.
• Try smoked paprika and cumin when the barbecue has a smoky finish.
• Use chilli, garlic and coriander for a hotter, fresher option.

On the barbecue, oil the grate, start proteins over medium-high heat and move them to indirect heat as needed. Cook chicken to 74°C and fish to 63°C, using a thermometer rather than appearance alone. After eating, keep hydration simple with water or an approved broth drink; during mini-fasting, avoid turning the marinade into an unplanned snack. A short walk or resistance session can round out the plan’s fitness guidance.

Turn the grill into a 21-day habit

Dr. Kellyann’s endorsement of the method is straightforward: make broth the anchor, keep meals simple and repeat what works. The Bone Broth Diet turns this into a practical 21-day framework of broth-led meals, mini-fasting windows, fat-burning food choices, recipes and lifestyle advice. The microsite’s customer testimonials focus on easier planning and the appeal of familiar chicken, fish and vegetable dinners.

Choose whichever route suits your week: buy the Bone Broth Diet book, shop ready-to-use bone broth, or explore the collagen product range. For shoppers comparing supermarket prices, check serving size, sodium and cost per litre before buying; direct online options can also suit busy households.

Choose your broth, marinate the protein, grill until safe and serve with vegetables. Turn one simple barbecue recipe into the first repeatable meal of your 21-day plan.