Use a strawberry tequila cocktail as a sizzling marinade

Using a strawberry tequila cocktail as a marinade for grilled shrimp or chicken turns a convenient ready-to-drink bottle into concentrated barbecue flavour. In Australia, shrimp are generally called prawns, and a small measure of the Original Bartenders Cocktails® blend brings tequila warmth, strawberry sweetness and citrus lift without requiring a separate spirit, juice or rub.

The flavour works particularly well with prawns, whose natural sweetness handles gentle caramelisation. For chicken, the fruit profile can become lacquer-like on the grill, provided the mixture is not left over direct heat. A backyard barbecue is a familiar setting for this experiment, whether the grill is in Sydney, Melbourne, Brisbane or a suburban park.

Fresh prawns sold by fishmongers, including counters around Sydney Fish Market, pair naturally with the bottle’s fruity character. Chicken thighs and breasts are standard supermarket and butcher-shop staples, so the marinade can use whatever is already in the fridge. The result is useful for a weeknight meal as much as for a relaxed weekend barbecue.

Treat the cocktail as both food ingredient and alcoholic drink. Keep it and the prepared marinade below 5°C, discard marinade that has touched raw meat, and cook chicken to an internal temperature of 74°C under Food Standards Australia New Zealand guidance; alcohol does not make raw poultry safe. Anyone drinking the remaining cocktail must be 18 or older, and hosts should check the liquor rules applying in their state or territory.

Build a balanced marinade

Make a small batch first. For 500 g of prawns, combine about 60 mL of cocktail with 1 tablespoon of olive oil, ½ teaspoon of fine salt and plenty of black pepper. For 600–700 g of chicken, allow 90–120 mL. Check the ingredients first, because some ready-to-drink versions are sweeter than others and none should be treated as heavily salted.

Add flavour according to the protein. Lime zest, crushed garlic, smoked paprika or fresh coriander suit chicken, while chopped mint and a little chilli brighten prawns. A squeeze of lime is useful, but extra vinegar or citrus can make chicken mushy before it chars. Avoid sweetened mixers, which increase the risk of scorching.

The balance of the finished marinade matters more than the novelty. The history of Assam tea auctions illustrates how origin, grading and processing shape a finished drink; similarly, a consistent cocktail base gives the cook a predictable sweet and citrusy note to season against.

Prepare the seafood and chicken

For prawns, peel and devein them if serving loose, leave the tails on for a more familiar barbecue presentation, and pat the surface dry. Threading them on metal skewers makes turning easier and keeps the flesh away from the hottest part of the grate. A light coating of oil helps prevent sticking.

For chicken, trim away loose skin and excess fat, then flatten thick breasts to an even thickness with a mallet. Give the pieces two to four hours in the refrigerator; bone-in thighs can absorb flavour slightly longer. Keep the seafood and poultry in separate containers so their marinades and juices never cross over.

Keep sugar and flame under control

Sugar is the main grilling risk. It gives chicken and prawns a delicious dark edge, but it can turn bitter long before the meat cooks through. Preheat the grill to medium-high, create one hot zone for searing and one cooler zone for finishing, and lightly oil the grate before the food goes on.

Alcohol can flare when it meets a flame, especially if the marinade is poured onto the grill. Let marinated pieces sit for ten minutes so the surface liquid absorbs, blot away obvious drips, and never spray or pour the cocktail near an open flame. Keep the bottle away from the barbecue and use tongs rather than the bottle itself for basting.

Season cautiously and taste the marinade before it meets the food. If some of the bottle will also be served, a measured sample gives a clearer idea of its true sweetness than a foamy pour; the method in pouring premixed cocktails helps control that foam. Adjust with salt, lime or pepper, not extra sugar.

Grill prawns for a quick, clean finish

Give prawns only 15–30 minutes in the marinade; acid and salt can make their texture tight and dry if they wait too long. Grill large prawns over the hotter area for roughly two to three minutes per side, moving them once, until the flesh is opaque, firm and just cooked. Smaller prawns need less time.

Reserve a clean portion of marinade before adding raw prawns if you want to baste at the end, then brush it on during the final minute for extra shine. Serve immediately with lime wedges, chilli and coriander, or add a spoonful of the clean marinade to a small bowl as a dipping sauce.

Give chicken enough time to absorb flavour

Chicken benefits from a longer soak than prawns, but overnight is rarely ideal for a sweet, acidic mixture. Two to four hours gives the surface time to absorb flavour while the salt and fruit stay controlled; bone-in thighs may tolerate close to six hours. Refrigerate the covered container throughout, and wipe excess liquid from each piece before grilling.

Place chicken on the cooler part of the grill, turning only after the first side has developed colour. A food thermometer is the safest guide: the thickest part should reach 74°C without the piece being charred. Breasts may need five to seven minutes per side, while thighs take longer and benefit from slower cooking.

Rest the chicken for five minutes under loose foil so its juices settle. A light glaze made from reserved clean cocktail, a dash of Worcestershire sauce and a squeeze of lime works well in the last two minutes, but keep it away from direct flame. Never return raw chicken or marinade that touched it to the grill.

Build a matching Australian barbecue

Turn the bottle into part of the meal rather than treating it as an afterthought. A small chilled serve alongside grilled prawns, corn and a green salad echoes the marinade’s fruit and citrus notes; with chicken, add watermelon, mint or a simple slaw. Keep glassware and food separate, and offer plenty of alcohol-free options at family gatherings.

For a starter that matches the plate, the ideas in five tequila strawberry toasts can be served before the barbecue. Remember that the legal drinking age is 18 across Australia, while service, licensing and responsible-service rules differ between states and territories. The cooking process does not change those obligations.

Grill, rest and serve with confidence

Set up before marinating: mix only what you need, keep the grill clean, oil the grate and have a thermometer nearby. Take the meat out just before cooking, then work in batches so the grill is not crowded. A final squeeze of lime after grilling restores freshness that heat and caramelisation can soften.

Refrigerate cooked leftovers promptly and use them within three to four days; reheat chicken until steaming and at least 74°C throughout. Discard raw prawns or chicken left at room temperature for more than two hours, or one hour when the temperature exceeds 32°C. Marinade touched by raw meat belongs in the bin, not on a second batch of food.

The dependable method is simple: balance the cocktail with salt and oil, give prawns 20 minutes and chicken two to four hours in the refrigerator, then grill over medium heat, check chicken at 74°C, and serve the fruit salsa or clean marinade alongside.