Houses of Parliament Marinade for Chicken or Pork
Transform your chicken or pork into a true showstopper with the bold and unforgettable "Houses of Parliament Marinade," a flavor-packed blend inspired by classic British condiments. Featuring HP Sauce (or any rich brown sauce), Worcestershire sauce, and Dijon mustard as the base, this marinade balances smoky, tangy, and slightly sweet notes with a touch of honey, aromatic garlic, and fresh rosemary. A hint of smoked paprika adds depth, while fresh lemon juice brightens every bite. Perfect for grilling, roasting, or pan-searing, this quick and easy marinade comes together in just 10 minutes, making it ideal for weeknight dinners or weekend cookouts. Let your chicken or pork soak in these robust flavors for a few hours or overnight for a tender, mouthwatering result that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 tablespoons HP Sauce (or any brown sauce)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 3 cloves Garlic, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Smoked paprika
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper, freshly ground
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice, freshly squeezed
Instructions
In a medium-sized bowl, whisk together the HP Sauce, Worcestershire sauce, Dijon mustard, and honey until well combined.
Add the minced garlic, chopped rosemary, smoked paprika, sea salt, and black pepper, and stir to incorporate these seasonings evenly.
Drizzle in the olive oil and whisk until the mixture is emulsified and slightly thickened.
Finally, add the freshly squeezed lemon juice and give the marinade one last stir to balance the flavors.
Place your chicken or pork (approximately 4 servings, such as 4 chicken breasts or pork chops) in a resealable plastic bag or a shallow dish.
Pour the marinade over the chicken or pork, ensuring all pieces are fully coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the meat for at least 2 hours or preferably overnight to allow the flavors to fully penetrate.
Before cooking, remove the meat from the marinade and let it sit at room temperature for 15 minutes. Discard any leftover marinade that has contacted raw meat.
Cook the chicken or pork by grilling, roasting, or pan-searing until it reaches the appropriate internal temperature (165°F/74°C for chicken and 145°F/63°C with a 3-minute rest for pork). Serve and enjoy!
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3611 mg | 157% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 35.5 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
