Category: Braai Marinade Recipe Ideas

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BBQ Pork Chops with Spicy Apple Cider Glaze

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Ingredients:

For the Spicy Apple Cider Glaze:

  • 1/2 cup of smoky extra-virgin olive oil
  • 1/4 cup of tangy apple cider vinegar
  • 1/4 cup of rich brown sugar with a hint of molasses
  • 2 tablespoons of robust, whole-grain mustard
  • 2 garlic cloves, finely minced for a burst of flavor
  • 1/2 teaspoon of fiery red pepper flakes
  • A pinch of Kosher salt, as bold as your taste buds dare
  • A generous dash of freshly ground black pepper, for a smoky twist

For the Pork Chops:

  • 4 thick-cut, bone-in pork chops, for a hearty BBQ feast

Directions:

1. Prepare the Spicy Apple Cider Glaze:

  • In a large, fire-ready bowl, whisk together the smoky extra-virgin olive oil, tangy apple cider vinegar, rich brown sugar with a hint of molasses, robust whole-grain mustard, finely minced garlic cloves for a burst of flavor, and fiery red pepper flakes that will make your taste buds dance.
  • Season this flavorful concoction with a pinch of daring Kosher salt and a generous dash of freshly ground black pepper for a smoky twist.

2. Marinate the Pork Chops:

  • Immerse your thick-cut, bone-in pork chops in this enticing Spicy Apple Cider Glaze, ensuring they are thoroughly coated.
  • Seal the deal by covering the pork chops with the marinade and let them bask in this flavor explosion for a minimum of 2 hours, preferably longer, in the refrigerator. This will infuse them with an irresistible smokiness and a fiery kick.

3. Fire Up the BBQ:

  • Preheat your grill or braai to medium-high heat, letting those flames lick the grates until they are glowing and ready to unleash their smoky magic.

4. Grill to Perfection:

  • Place the marinated pork chops on the grill, sizzling with anticipation. Allow them to sear and cook through over the open flames.
  • Grill each side for about 7 minutes, or until they turn a mouthwatering golden hue, with the savory aroma of the Spicy Apple Cider Glaze filling the air. Ensure they are cooked to your desired level of doneness.

5. Serve:

  • Plate up these delectable Flare-Up BBQ Pork Chops with a side of your favorite BBQ accompaniments, like grilled corn on the cob, smoky baked beans, or tangy coleslaw.
  • Don’t forget to drizzle any remaining Spicy Apple Cider Glaze over the chops before serving, for an extra burst of fiery flavor that will leave everyone craving more.

Indulge in this explosive BBQ dish, guaranteed to light up your taste buds with every delicious bite. Enjoy the flare of the flames and the zest of the Spicy Apple Cider Glaze, making this a BBQ or braai experience to remember!

Maui Chicken Braai Sosaties

Ingredients:

  • 1/2 c. barbecue sauce
  • 1/3 c. soy sauce
  • 1 tbsp. rice wine vinegar
  • 2 tsp. sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp. ginger, minced
  • 1 tsp. honey
  • kosher salt
  • 1 tsp. crushed red pepper flakes
  • 2 chicken breasts, cut into 1″ pieces
  • 2 c. cubed pineapple
  • 2 green bell peppers, diced
  • 1 red onion, diced
  • White rice, for serving
  • 2 tsp. cilantro

Directions

  1.  Preheat braai to 220C
  2. In a large bowl, whisk together barbecue sauce, soy sauce, vinegar, oil, garlic, ginger and honey until completely combined. Season with salt and red pepper flakes.
  3. Build sosaties by alternating chicken, pineapple, peppers, and red onion. Place on a baking sheet and pour over half your marinade.
  4. Place skewers on preheated grill, and brush with reserved marinade. Cook five minutes and flip, brushing the other side with marinade as well.
  5. Cook five more minutes, or until the chicken is cooked through.
  6. Serve with white rice and a sprinkle of cilantro.

Dry BBQ Lamb Rib braai

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Ingredients

The BBQ dry rub : 

  • 1 KG Lamb Rib
  • teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 5TBSP of your favour bbq sauce

Directions

  1. Score the fatty layer of the ribs. Then, the dry spice mixture gets rubbed all over the rack and set aside to sort of meld into the lamb while you heat up the grill.
  2. Heat up your braai to 200C. Then grill the ribs over indirect heat for a total of 40 minutes, 20 minutes on each side.
  3. Brush the lamb ribs with the wet BBQ sauce and grill for another 4-5 minutes on each side to get the outside nicely charred and crispy.
  4. Keep a watchful eye on the ribs during this last phase of grilling as they can easily catch on fire over high heat.
  5. Once charred, remove from grill, leave to rest 3 minutes, and serve!

Sticky Honey Lamb Rib braai

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Ingredients

  • 1.3kg lean lamb ribs

For the Marinade:

  • 1 small onion, peeled and grated
  • 300ml ginger ale or cola
  • 2 tablespoons light soy sauce
  • 2 tablespoons rapeseed or olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 5 tablespoons runny honey
  • Freshly milled black pepper

Directions

  1. To prepare the marinade; in a large non-metallic dish mix all the ingredients together.  Add the lamb and marinate for a minimum of 2 hours, or overnight if time allows.
  2. Preheat the grill to 200°C.
  3. Remove the lamb from the marinade (keeping some marinade a side for serving) and transfer to a large non-stick foil and place on grill.  Close grill and roast for 1 hour covered , turning frquently. Remove the foil, return to the grill uncovered for the final till cooked on outside .
  4. Drizzle with saved marinade

Jack Daniels Lamb Rib braai

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Ingredients

  • 1kg lamb ribs
  • 3 cups favorite barbecue sauce
  • 4 tbsp jack daniels whiskey
  • A sprig of chopped rosemary
  • salt and pepper to taste

Directions

  1. Preheat a grill to medium heat. In a bowl combine barbecue sauce, bourbon, rosemary, salt and pepper. Next, take the lamb ribs and place each rack on a sheet of foil.
  2. Using about a cup of the bourbon barbecue sauce cover each rack. Close the foil and place the lamb ribs on the grill for about 2 hours or until desired temperature has been reached. Remove the lamb ribs from the grill and serve on large platters

Chinese Lamb Rib braai

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Ingredients

  • 800g lamb ribs
  • 1 tbsp vegetable oil
  • ½ cup hoisin sauce
  • ¼ cup salt-reduced soy sauce
  • 3 tbsp maple syrup
  • 2 garlic cloves, crushed
  • 4cm piece ginger, finely grated
  • 1 tsp Chinese 5 spice powder

To serve

  • Sliced red chilli
  • Green onionsSesame seeds
  • Asian greens
  • Jasmine rice

Directions

  1. In medium bowl add the oil, hoisin, soy sauce, maple syrup, garlic, ginger and 5 spice powder. Season and stir to combine. Place the lamb ribs in a large snap lock bag or glass container, add the marinade and rub to coat. Marinate at room temperature for 30 minutes.
  2. Preheat a barbecue or char-grill pan to medium heat. Drain ribs, reserving marinade. Add the ribs and cook until browned and charred on all sides, turning regularly to prevent burning, for 15 to 20 minutes, or until cooked through. Set aside covered with foil to rest for 5 minutes.
  3. Heat the reserved marinade and 1/3 cup (80ml) water in a small saucepan over medium-low heat for 4 to 5 minutes until slightly thickened and heated through.
  4. Serve ribs drizzled with marinade, sprinkled with chilli, green onions and sesame seeds with Asian greens and rice on the side.

Salt and Vinegar Chicken Wings Braai Recipe

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Ingredients:

For the Marinade:

  • 1 3/4 cups distilled vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 3 tablespoons sea salt
  • 1 tablespoon chili powder
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

For the Wings:

  • 1.5 kg chicken wings

For the Dipping Sauce:

  • 1/4 cup soft feta cheese, or use blue cheese
  • 1/2 cup whole-milk yogurt (not Greek)
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper

Directions

  1. Combine marinade ingredients. Make sure salt has dissolved into liquid ingredients. Remove 1/2 cup of marinade and set aside to use as a baste for later. 
  2. Place wings into a resealable plastic bag(s) and pour the remaining marinade over top. Make sure all wings are immersed. Seal bag and allow to marinate in the refrigerator for 2 to 4 hours.
  3. While wings are marinating, prepare the dipping sauce. Combine yogurt with olive oil, vinegar, garlic, sugar salt, and white pepper. Taste for salt content and add more if needed. Then fold in goat cheese pieces. 
  4. Cover bowl with plastic wrap and store in the refrigerator until ready to serve. Take out of the fridge about 15 minutes before it’s time to serve wings. 
  5. Place wings onto the grill and cook for two hours at 120 C. Turn occasionally during the cooking process. 
  6. Baste wings with reserved marinade after the first 30 minutes of cook time, repeat the process once or twice more within the first hour. Do not baste after that. This will allow the wings to crisp up nicely on the grill.
  7. Once wings are golden brown, have a nice crispness to them, and have reached an internal temperature between 75 c to 85 c, remove from heat and serve with dipping sauce.
  8. Serve and enjoy!

Tangy Thai Chicken Wing Braai Recipe

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Ingredients:

  • 1 KG chicken wings (about 6 whole wings)
  • 1 cup sweet chili sauce
  • 4 tablespoons soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons chopped cilantro/coriander
  • 2 tablespoons fish sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lime juice
  • 3 cloves garlic, minced
  • 2 spring onions, sliced; greens reserved for garnish
  • 1 to 2 tablespoons chili paste, to taste

Directions

  1. Using a sharp chef’s knife, cut the chicken wings: Place the wing on a cutting board, so the inside is facing you. Stretch out the wing and make a cut between the wingette and the wingtip, and another cut at the joint between the drumette and the wingette.
  2. In a medium bowl, combine all of the other ingredients. Mix well.
  3. Place the wings in a plastic ziplock bag. Reserve 1/4 cup of the marinade for basting and pour the remainder over the wings. Seal the bag and mix the contents well. Refrigerate for 4 to 6 hours or overnight.
  4. Preheat the grill for medium heat (about 220 C). Remove the wings from the bag.
  5. Place the wings on the grill. Baste liberally with the reserved marinade. Cook for 20 minutes, turn and coat with marinade again. Cook for another 20 to 30 minutes, until the juices run clear and the meat reaches an internal temperature of 75 F. Discard any remaining marinade.
  6. Garnish with chopped spring onion greens. Serve and enjoy.

Spicy Grilled Chicken Wing Braai Recipe

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Ingredients:

  • 1 tablespoon garlic salt
  • 1 tablespoon cayenne pepper
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dried oregano
  • 24 whole chicken wings

Directions

  1. Take the whole chicken wings and flip the tips around, tucking them in so they don’t burn.
  2. Combine the spices in a large resealable plastic bag.
  3. Toss the chicken wings in the bag with the spices to coat. Let sit in the refrigerator for 15 to 20 minutes.
  4. Preheat the grill to medium-high heat and set up for indirect grilling.
  5. When hot, place the chicken wings over the direct heat for 5 minutes, turning frequently.
  6. Move the wings to the indirect (cooler) side and grill, turning once, and continue grilling until done (you want an internal temperature of 80 C to 90 c). This should take about 20 to 25 minutes. Watch closely to prevent burning.
  7. Remove the wings from grill and serve immediately.

Magnificent Maple Chicken Wing Braai Recipe

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Ingredients:

  • 1 to 3 kg chicken wings
  • 1 cup maple syrup
  • ⅔ cup chili sauce
  • ½ cup onion, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon red pepper flakes

Directions

  1. Place wings in a large plastic zipping bag; set aside. Combine the remaining ingredients. Reserve one cup for basting; refrigerate until ready to use.
  2. Pour remaining marinade over wings, turning to coat. Seal bag; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Place wings in a lightly greased 13″x9″ baking pan.
  3. Bake, uncovered, at 375 degrees for 30 to 40 minutes, basting with reserved marinade, until golden and juices run clear when pierced.

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