Marinades
Mix it the night before, and the meat is ready when the coals are. Each marinade says what it suits, how long to leave the meat in it, and how to cook it.
13 marinades
How to marinate
Marinades
Chimichurri steak marinade
A raw parsley, oregano, garlic, chilli and red wine vinegar marinade for steak, with half kept back to spoon over the sliced meat as a sauce.
Marinades
Honey, soy and garlic chicken marinade
A sweet and salty marinade of soy sauce, honey, garlic, ginger and lime that turns into a sticky glaze on chicken thighs, breasts, drumsticks or wings.
Marinades
Lemon, garlic and dill fish marinade
A short, bright marinade of lemon juice and zest, garlic, dill and oil for fish fillets, steaks and skewers, ready in 20 minutes.
Marinades
Sticky apricot chicken marinade
The South African favourite of apricot jam, soy, lemon, garlic and a little curry powder, warmed together and used on chicken pieces, wings or sosaties.
Marinades
Sweet chilli and ginger pork marinade
Sweet chilli sauce, fresh ginger, garlic, soy and lime in a sticky marinade for pork loin chops, neck chops or spare ribs on the braai.
Marinades
Worcestershire and garlic steak marinade
A quick, savoury steak marinade of Worcestershire sauce, plenty of garlic, olive oil and cracked pepper for rump, sirloin, ribeye or flank on very hot coals.
Marinades
Beer and mustard steak marinade
Lager or dark beer with wholegrain mustard, Worcestershire sauce, garlic and brown sugar for rump, sirloin, skirt or flank steak on hot coals.
Marinades
Cape Malay sosatie marinade
A cooked marinade of onion, curry powder, apricot jam, vinegar and bay leaves, simmered and cooled, for lamb or chicken sosaties.
Marinades
Durban curry yoghurt marinade
A tikka-style marinade of thick yoghurt, Durban masala, garam masala, ginger, garlic and lemon for chicken pieces or a flattie on medium coals.
Marinades
Lemon, garlic and herb chicken marinade
A fresh marinade of lemon, garlic, olive oil and chopped herbs for chicken pieces or a flattie, ready in 10 minutes.
Marinades
Peri-peri marinade
A hot, sharp marinade of bird's eye chilli, garlic, lemon, vinegar and paprika, blended raw with oil for chicken pieces, wings or a flattie.
Marinades
Rosemary, garlic and red wine lamb marinade
Dry red wine, olive oil, crushed garlic and fresh rosemary for lamb chops, a butterflied leg or a boned shoulder, marinated in the fridge for 2 to 12 hours.
Marinades
All-purpose braai marinade and basting sauce
The classic South African sweet-sour braai sauce of tomato sauce, chutney, Worcestershire and ginger beer, used raw as a marinade or simmered into a glossy baste.
New marinades are added every week.
How to marinate meat for the braai
- Mix the marinade first. Whisk it in a jug or bowl. If it is cooked, like a sosatie or monkey gland marinade, let it cool completely before the meat goes in.
- Dry the meat. Pat it dry with paper towel and trim loose fat. Score thick chicken pieces or a leg of lamb a few times so the marinade reaches further in.
- Use a glass dish or a zip-seal bag. Acid reacts with aluminium and some metals. A bag lets you press out the air so the meat is coated all over with less marinade.
- Marinate in the fridge, never on the counter. Turn the meat or squeeze the bag once or twice while it sits.
- Keep some back for basting. Set aside a cup of clean marinade before it touches raw meat, or boil the used marinade for 2 to 3 minutes before you brush it on.
- Take it out 20 to 30 minutes before cooking. Wipe off the excess and pat the surface dry. Wet meat steams instead of browning, and sugar in the marinade burns over hot coals.
- Braai, then baste late. Sweet bastes go on only in the last 10 minutes. Cook to a safe internal temperature: poultry 74°C (165°F), whole cuts of beef, lamb and pork 63°C (145°F) with a rest, fish 63°C (145°F).
How long to marinate
| Meat | Minimum | Best | Maximum |
|---|---|---|---|
| Fish and prawns | 15 minutes | 30 minutes | 1 hour |
| Chicken pieces and wings | 2 hours | 4 to 8 hours | 24 hours |
| Pork chops, ribs and neck | 2 hours | 4 to 12 hours | 24 hours |
| Lamb chops and sosaties | 2 hours | 6 to 12 hours | 24 hours |
| Steak | 1 hour | 2 to 6 hours | 12 hours |
| Leg of lamb, whole chicken, tough cuts | 8 hours | overnight | 48 hours, low-acid only |
| Vegetables and halloumi | 15 minutes | 30 to 60 minutes | 2 hours |
Strong acid marinades (lots of lemon, lime, vinegar or pineapple) work fastest, so keep to the shorter end. Yoghurt and oil-based marinades are gentler and can go longer.
For more on when to use a marinade, a dry rub or a baste, read Marinades, rubs and bastes. For cooking times, see safe braai temperatures.
Get a new braai recipe every Tuesday
A tested recipe in your inbox each week, with the coals, timings and how to tell it is done. Free. Unsubscribe any time.