Category: Braai Marinade Recipe Ideas

Braai Marinade Recipe Ideas – – Marinade braai recipes – Marinade braai Marinade – braai Marinade recipe -best Marinade braai recipes – Marinade braai recipes – Marinade Braai

Asian-style marinade

Elevate your next barbecue with this delicious Asian-style marinade! This flavorful blend of soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes will give your grilled meat a savory and slightly sweet taste with a hint of heat. Perfect for chicken, beef, pork, or tofu, this marinade is easy to make and will take your outdoor cooking to the next level.

Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes

Instructions:

  1. Whisk together all of the ingredients for your chosen marinade in a bowl.
  2. Place your meat of choice in a resealable plastic bag or a shallow dish.
  3. Pour the marinade over the meat, making sure it is coated evenly.
  4. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
  5. Remove the meat from the marinade and discard the marinade.
  6. Cook the meat on the braai or grill until it is cooked to your desired level of doneness.
  7. Enjoy!

Lemon and garlic marinade

Transform your grilled meats with this zesty Lemon and Garlic Marinade! This simple yet delicious marinade is made with olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper. It will infuse your chicken, beef, or fish with a tangy and flavorful taste that will have your taste buds singing. Perfect for summer barbecues or weeknight dinners, this marinade is easy to make and will take your grilling game to the next level.

Ingredients:

  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions:

  1. Whisk together all of the ingredients for your chosen marinade in a bowl.
  2. Place your meat of choice in a resealable plastic bag or a shallow dish.
  3. Pour the marinade over the meat, making sure it is coated evenly.
  4. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
  5. Remove the meat from the marinade and discard the marinade.
  6. Cook the meat on the braai or grill until it is cooked to your desired level of doneness.
  7. Enjoy!

Braai Boerie Relish Recipe

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chili flakes
  • 1 can chopped tomatoes
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • 6 boerewors sausages

Instructions:

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the chopped onion and minced garlic to the pan and cook until the onion is translucent.
  3. Add the tomato paste, paprika, ground cumin, ground coriander, and chili flakes to the pan and stir to combine.
  4. Pour in the can of chopped tomatoes and add the brown sugar and Worcestershire sauce.
  5. Stir the mixture together and let it simmer for 10-15 minutes until the sauce thickens.
  6. Season with salt and black pepper to taste.
  7. Cook the boerewors sausages on the braai or grill until they are browned and cooked through.
  8. Serve the sausages with the relish on top or on the side.

rosemary and lime Lamb rib braai recipe

This Rosemary and Lime Lamb Rib Braai Recipe is a delicious and easy way to enjoy a classic South African dish. The combination of rosemary and lime gives the lamb ribs a unique and flavorful taste that will have your guests coming back for more. The marinade is simple to make and the ribs can be cooked on the braai or in the oven. Serve with a side of roasted vegetables or a salad for a complete meal. Enjoy!

Rosemary and Lime Lamb Rib Braai Recipe

rosemary and lime Lamb rib braai recipe

Nothing says summer quite like a braai, and this rosemary and lime lamb rib recipe is sure to be a hit at your next outdoor gathering. This succulent dish is sure to tantalize your taste buds and leave your guests wanting more.

 

Ingredient:

  • Lamb ribs
  • 2 limes, juiced
  • 2 tablespoons of olive oil
  • 2 tablespoons of fresh rosemary, finely chopped
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of sea salt

 

Instructions:

  1. To begin, you will need to prepare the marinade. In a bowl, combine the juice of two limes, two tablespoons of olive oil, two tablespoons of fresh rosemary, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of smoked paprika, and one teaspoon of sea salt.
  2. Mix the ingredients together until they are fully combined.
  3. Next, take your lamb ribs and place them in a shallow dish. Pour the marinade over the ribs and use your hands to ensure that the ribs are fully coated.
  4. Cover the dish with plastic wrap and place it in the refrigerator for at least two hours.
  5. When you are ready to cook, preheat your braai to a medium-high heat. Place the ribs on the grill and cook for approximately 10 minutes, flipping them over halfway through.
  6. Once the ribs are cooked through, remove them from the heat and let them rest for five minutes before serving.

This rosemary and lime lamb rib braai recipe is sure to be a hit at your next gathering. The marinade adds a delicious flavor to the ribs, and the smoky flavor of the braai adds an extra layer of flavor. Serve the ribs with a side of your favorite vegetables and enjoy!

Moroccan honey BBQ chicken thighs

Ingredients

  • 8 whole chicken thighs
  • 2 tbsp ras el hanout
  • 2 tbsp runny honey
  • 1 tbsp sea salt flakes
  • 1 lemon, juiced
  • 3 cloves garlic, bashed
  • 2 bay leaves
  • 2 tsp dried chilli flakes

Directions

  1. Put all of the ingredients into a bowl and toss really well. Cover and chill for at least 2 hours, but preferably overnight. Remove from the fridge 20 minutes before you start cooking.
  2. Heat a BBQ to medium-high with the coals banked up on one side. If using a gas barbecue, leave the burners off on one side.
  3. Put the chicken thighs skin-side down over the hot side for 5 minutes or until golden and charred, then move to the cool zone, away from the coals, and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through (keep an eye on the thighs as the honey may catch).
  4. Put back directly over the coals for a final 5 minutes to get really charred and crisp.
  5. Alternatively, to oven-cook the chicken thighs, heat the oven to 200C/fan 180C/ gas 6. Put the thighs skin-side up in a foillined tray, drizzle lightly with oil and roast for 40 minutes until charred and cooked through.

Spicy chicken & pineapple sosatie braai

Ingredients

  • 1 tbsp hot-smoked paprika
  • 4 cloves garlic, crushed
  • ½ lemon, juiced
  • 4 tbsp olive oil
  • 12 skinless chicken thigh fillets, cut into 3cm chunks
  • a large handful mint leaves, chopped
  • 2 tbsp sesame seeds, toasted
  • 1-2 red chillies, sliced
  • cooked basmati rice

GRILLED PINEAPPLE

  • 2 tbsp soft light brown sugar
  • 1 lime, juiced
  • 1 ripe pineapple, peeled and cut into thick round slices

Method

  1. Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
  2. Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
  3. Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.
  4. Put the chicken meat onto six skewers and cook over direct braai heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
  5. Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.

Spicy chicken & pineapple sosatie braai

Ingredients

  • 1 tbsp hot-smoked paprika
  • 4 cloves garlic, crushed
  • ½ lemon, juiced
  • 4 tbsp olive oil
  • 12 skinless chicken thigh fillets, cut into 3cm chunks
  • a large handful mint leaves, chopped
  • 2 tbsp sesame seeds, toasted
  • 1-2 red chillies, sliced
  • cooked basmati rice

GRILLED PINEAPPLE

  • 2 tbsp soft light brown sugar
  • 1 lime, juiced
  • 1 ripe pineapple, peeled and cut into thick round slices

Method

  1. Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
  2. Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
  3. Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.
  4. Put the chicken meat onto six skewers and cook over direct braai heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
  5. Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.

Coffee steak with lemon butter

Ingredients

  • 700-750g dry-aged T-bone steak
  • vegetable or rapeseed oil

DRY RUB

  • 1 tbsp aleppo chilli flakes
  • 2 tbsp espresso coffee grounds
  • 1 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic granules
  • 2 tsp sea salt flakes

BUTTER

  • coriander, finely chopped to make 2 tbsp
  • 50g salted butter, softened
  • 1 lemon, zested

Directions

  1. Pat the steak dry with kitchen paper, and rub 1 tbsp oil into the steak. Mix the dry rub ingredients together with a good grinding of black pepper and rub into the steak.
  2. Leave to marinate for 2 hours, removing from the fridge after 11/2 hours to come up to room temperature.
  3. Mash the butter ingredients together with some seasoning, then wrap into a sausage shape in clingfilm and chill.
  4. Heat the braai . Heat grill
  5. Tap the steak to remove the excess rub, drizzle with a little more oil, and sear the fat side of the steak for a few minutes to render, holding it on its end with tongs.
  6. Then sear for 4-5 minutes on each side, until charred and it has a good crust.. Cut the chilled butter into discs and serve on top of the rested steak.

Ginger-Soy Chicken Marinade

Ingredients 4 lb.mix of bone-in chicken thighs, breasts, and drumsticks 1/2 c. low-sodium soy sauce 3 tbsp. honey 2 tbsp. rice wine vinegar 2 tsp. toasted sesame oil 2 green onions, cut into thirds 1 2″-piece ginger, thinly sliced 3 garlic cloves, smashed 1 jalapeño, halved   Directions   In a large bowl or ziplock […]

Ingredients

  • 4 lb.mix of bone-in chicken thighs, breasts, and drumsticks
  • 1/2 c. low-sodium soy sauce
  • 3 tbsp. honey
  • 2 tbsp. rice wine vinegar
  • 2 tsp. toasted sesame oil
  • 2 green onions, cut into thirds
  • 1 2″-piece ginger, thinly sliced
  • 3 garlic cloves, smashed
  • 1 jalapeño, halved

Directions

  1. In a large bowl or ziplock bag, combine soy sauce, honey, vinegar, and sesame oil. Whisk to combine, until honey is fully dissolved.
  2. Add remaining ingredients to bowl or bag. Cover or seal and refrigerate at least 1 hour, up to overnight. Flip the bag occasionally to insure even marination.
  3. Transfer chicken and marinade to  braai , arranging chicken pieces in an even layer, skin-side up.
  4. Braa uncovered for 15 to 25 minutes, basting throughout through until the internal temperature reaches 90°c. Cook to desired readiness.

Kansas City-Style BBQ Sauce

Ingredients

  • 1 1/2 c. ketchup
  • 1 c. packed brown sugar
  • 1/2 c. water
  • 1/4 c. apple cider vinegar
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. molasses
  • 1 tsp.kosher salt
  • 1/2 tsp.garlic powder
  • 1/2 tsp.onion powder
  • 1/4 tsp.ground mustard
  • 1/4 tsp.paprika

 

Directions

  1. In a medium saucepan over medium-high heat, whisk all ingredients until combined.
  2. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until thick, about 45 minutes.
  3. Let cool to room temperature and store refrigerated in an airtight container.
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