Without a doubt the main part of any braai is the meat, and good meat deserves a good marinade. So today, the Cheshire Cat will be providing some excellent marinades for chicken, ribs, lamb chops and fish. Bear in mind that all good marinades take time to work, so marinade at least 24 hours before you intend to throw anything on the braai. Also, for some excellent braai tips, check out our post Braai Tips for Braai Day.
Sweet & Sticky BBQ chicken
(From Cook Sister)
60 ml mayonnaise
60 ml tomato sauce
30 ml Hoi Sin sauce
45 ml dark soy sauce
60 ml smooth apricot jam
45 ml cider vinegar
30 ml clear honey
2 cloves garlic, crushed
45 ml chicken stock
45 ml water
Black pepper
Combine all the marinade ingredients in a small sauce pan and heat until warmed through, stirring to create smooth mixture.
Abigail’s Magic Rib Marinade
(from TasteMag)
1 cup apricot jam
2 cups tomato sauce
2T Dijon mustard
3T brown sugar
3T vinegar
1t smoked paprika
1/2t ground cumin (optional)
Chopped or dried chilli (optional)
Mix all the ingredients together in a sauce pan and heat gently. Remember that ribs may need more time than usual to marinade well. Check out Abigail’s article at Taste Mag in the link above for more rib and marinade tips.
Dijon and thyme lamb marinade
(From food24)
½ cup olive oil
1/3 cup lemon juice
2T Dijon mustard
4 thyme sprigs OR
1T dried thyme
2 cloves garlic, sliced
1t salt
Black pepper to taste
Combine all the ingredients together. Wipe off excess marinade when braaing to avoid burnt herbs on your meat. Simple and easy.
Snoek Braai Marinade
(From Braai.com)
150 ml apricot jam
100 ml butter or olive oil
Juice of 1 lemon
4 chopped garlic cloves
25 ml soy sauce (optional)
50 – 100 ml white wine (optional)
Dash of chilli sauce (optional)
Using a small pot, lightly fry the chopped garlic in the butter. Then add the apricot jam and lemon juice. At this point, also add any of the optional ingredients to your taste. Heat through and stir until everything is melted and mixed.
The Cheshire Cat 