If your marinade involves the likes of honey, maple syrup or sugar, it might also be an idea to reduce the sugar levels, because it's likely to be those sugars that are catching and burning.
The simplest solution is just to keep an eye on things and, if your dish is taking on too much colour, to cover it with foil.
It’s always a good idea to cover the dish, to ensure that it doesn’t dry out and then burn, especially with slow-cooked meats.
Make sure that whatever you're cooking is evenly coated with the marinade, rather than the marinade simply being brushed on top, because this also reduces the chances of the marinade burning.
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