BBQ marinades, sauces and internal temperatures
Marinate safely, caramelise a glaze and use internal temperature for juicy, dependable BBQ results.
A marinade mainly flavours the surface, a sauce is served alongside and a glaze forms a thin coating during the final cooking stage. Internal temperature confirms doneness more reliably than time alone.
What marinades do
Salt and time often affect meat more deeply than a thick sweet sauce. Long acidic marinades can make the surface soft.
Separate raw and clean
Divide sauce before adding raw meat. Reserve a clean part for glazing and fully boil anything contaminated.
Build thin glaze layers
Apply sugary glaze late and in thin coats to create shine without bitter black patches.
Temperature and resting
Probe the thickest cold part. Chicken and ground chicken need at least 74°C; beef targets depend on the dish.
Recipes that put this into practice
BBQ Chicken Teriyaki
Chicken thighs stay juicy over high direct heat and then absorb the thickened soy, mirin, ginger and garlic sauce. Cornstarch gives the teriyaki sauce a glossy consistency that clings to the grilled chicken.
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Korean Style Sticky Chicken: Gochujang Glazed
Gochujang gives the chicken umami, gentle heat and fermented depth. Splitting the sauce keeps one portion safe for glazing, so the final layer thickens near the end without burning too early.
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Sticky Honey-Ginger Iberico Ribfingers
Iberico rib fingers contain flavorful intramuscular fat and are cooked gently over indirect heat first. Honey, apple syrup, teriyaki and ginger then form a sticky glaze that caramelizes over high heat.
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Indonesian Pulled Chicken
Ketjap manis, galangal, lemongrass, ginger and kaffir lime create a sweet-savory Indonesian braising sauce. Searing first adds roasted flavor before the chicken slowly cooks until it pulls apart.
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Carpaccio Bavette Roll
Butterflied bavette is filled with pesto, sun-dried tomato, pine nuts, rocket and Parmesan, then rolled tightly. Indirect cooking keeps the roulade evenly tender and slicing across the grain improves every serving.
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Asian Chicken Meatballs
Egg, breadcrumbs and finely grated carrot keep the ground chicken juicy. Soy, ketjap, ginger and garlic build the savory base, while teriyaki sauce is added near the end for a sticky glaze.
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Cowboy Candy Butter
Soft butter distributes the sweet heat of candied jalapeños evenly. Paprika and chilli flakes add depth, making it useful as steak butter, a bread spread or a finishing glaze.
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Sugar Bread Burger with Spicy Mayo & Pickled Onions
Briefly toasted sugar bread creates a caramelized sweet crust that contrasts with the savory burger and mature cheese. Spicy mayo and acidic pickled onion keep the combination balanced.
View recipeFAQ
How long to marinate?
Small pieces need hours; large cuts may take overnight. Follow the recipe.
Reuse marinade?
Only after a full boil, though reserving clean sauce is preferable.
Where to probe?
The thickest cold area, away from bone and hot filling.