Kaffir Lime BBQ Chicken

Kaffir Lime BBQ Chicken | Gather and Graze

Feeling refreshed and recuperated after our long summer break, the boys are now back at school and my mind can finally refocus a little on my dear Gather and Graze. I hope you’ve all been well over the past few months and may I (somewhat belatedly) wish each and every one of you a very Happy New Year.

This recipe has been a popular one with our family through the summer time, though I can certainly picture us eating it year round, as the flavour is simply too good to set aside as a seasonal dish. It has been adapted from a recipe that a friend of mine passed on… thanks Jen! I’ve been cheeky and added a few extra ingredients like garlic, chilli and palm sugar, which I feel add a little more complexity to the flavour, which already was out of this world.

Kaffir Lime BBQ Chicken

  • 8-10 Free-Range Skinless Chicken Thigh Fillets (trimmed of excess fat and cut in half)
  • 10 Kaffir Lime Leaves (stripped from stems)
  • 20 Fresh Mint Leaves (roughly torn)
  • 3-4 Spring Onions (roughly chopped)
  • 1 Garlic Clove (roughly chopped)
  • 1 Fresh Red Chilli (roughly chopped)
  • 4 Tablespoons Sunflower Oil (or Peanut Oil)
  • 1 Tablespoon Sesame Oil
  • 4 Tablespoons Fish Sauce
  • 3 Tablespoons Palm Sugar (or substitute for Brown Sugar)

Place all ingredients (apart from the chicken fillets) into a small food processor and blend until all ingredients are combined and finely chopped.

Transfer the marinade to a mixing bowl and combine with the chicken fillets to coat. Allow the chicken to marinate (covered in the fridge) for several hours, or overnight if possible.

Kaffir Lime BBQ Chicken | Gather and Graze

I prefer to remove the chicken from the fridge about an hour before cooking, so that it comes to room temperature which will allow the fillets to cook more evenly.

Barbecue the fillets over medium heat. They will need approximately 7-8 minutes each side. Test to ensure they are cooked properly before removing to a warmed plate to rest for 5 minutes before serving.

Lovely served with steamed jasmine rice and a salad on the side.

Kaffir Lime BBQ Chicken | Gather and Graze

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50 thoughts on “Kaffir Lime BBQ Chicken

  1. Pingback: Feed Your Readers: Favorite Foodblogging Advice | The Daily Post

  2. gotasté

    Margot, thank you for sharing this beautiful recipe. I can get all the ingredients over here in Hong Kong. Yeah…I’m still here. Missing home though..Jasmine rice is such a good pair with the lovely grilled chicken. I might try throwing in some pandan leaves, a piece of ginger and coconut cream to cook the rice. It’s so obvious that I’m missing Singapore food. Have a good weekend my friend. Warmly, Danny.

    Reply
    1. Gather and Graze Post author

      Hi Danny, loving your thoughts on those few little extra enhancements… I’ve never cooked rice with coconut cream before, but can just imagine how amazing the flavour must be. Can I ask what your method/quantities are for making this? Intrigued!
      Sounds like Hong Kong hasn’t swept you off your feet… the homesickness must be tough. Do you manage to get many opportunities to head home to Singapore now and then to rejuvenate the spirit? It’s tough being in one place and wishing you were in another… Thinking of you and hope that all will work itself out in the near future. Margot 🙂

      Reply
      1. gotasté

        Hi Margot, sorry for my very late reply. I normally use a very small piece of ginger and a few leaves of pandan crushed and tied into a small bunch. Cook them together with the rice and water. Add coconut cream when the rice is just cooked. Stir the cream in and cook for another few minutes and it’s done. Same as the ginger and pandan leaves, you don’t need a lot of cream. Just one cup is good enough to give good subtle flavor to the rice. You might like it.
        I try to go home for short breaks every year during summer. Specially to visit my mom. She longs for me even though we do video calls every weekend. Besides home, I visit Japan quite often from here to re-energize myself. I just came back from Hokkaido last week. It was a good break.
        Thank you Margot. Thinking of you too! Hope all is well and I’m so happy that you are staying in touch. Danny 🙂

        Reply
  3. Karen

    Your BBQ chicken thighs look absolutely delicious. I’m going to ask the Asian restaurant in our town if they know where I can buy the kaffir leaves. I’ve seen so many great looking recipes like yours that use them.

    Reply
  4. anna @ annamayeveryday

    That looks so delicious! I can’t wait for barbecue weather, we are pretty hardy and don’t mind a bit of a grey day but it is freezing at the moment and raining so much our river just flooded for the fourth time but I will make a note of this recipe for later in the year!

    Reply
    1. Gather and Graze Post author

      Gosh, sounds like it’s been a tough winter Anna. Spring is just around the corner though, so I’m sure you’ll be barbecuing before you know it! 🙂

      Reply
  5. Angie | Fiesta Friday

    Hello, stranger! Lol! Great to see you posting again! This is the kind of flavors I’m passionate about. Yes, passionate 😄 Every time I see those lime leaves in Asian stores, I have to buy them. So now I have a stash in the freezer! I think it’s time to make this chicken.

    Reply
    1. Gather and Graze Post author

      Great idea keeping them in the freezer Angie! Often you only need 1 or 2 to infuse a dish, so it would be such a waste to discard the rest. Hope you’re well my friend and apologies for taking so long to get back to you! M.xx

      Reply
  6. ChgoJohn

    Happy New Year,Margot! It’s so good to see you back and to hear that all is well in your neck of the woods, You sure did pick a great recipe to mark your return. Best of all, only recently did I discover a nearby market that carries fresh kaffir leaves. Coincidence or Sign? 🙂

    Reply
    1. Gather and Graze Post author

      😀 Perhaps it’s a little bit of both John! So happy to know you can get your hands on fresh kaffir lime leaves. I’d love to hear back from you with your thoughts if you give this a go.
      Hope you’re well and wishing you all the best for the year ahead. Oh and I made some of your anise biscotti (from your cookbook!) over the festive season – they were totally delicious! Thank you.

      Reply
  7. laurasmess

    This looks and sounds incredible Margot. Love those little flecks of green on the chicken (and so nice they remained after cooking, I always get sad when my beautiful marinades turn brown and sticky after grilling, haha). Glad that life has settled a little as the new year moves into its own rhythm. I’ve been very awol myself (nice to know I’m not the only one!) and I look forward to being inspired, reading and finding out what’s happening with you as the year continues! Sending you hugs lovely xxx

    Reply
    1. Gather and Graze Post author

      Thanks so much Laura, it really is wonderful to be back into a routine and to have time once again to focus on blogging.
      I SO know what you mean about marinades, often there’s a trade off between getting that lovely charcoal flavour from the bbq and losing some of the marinade flavour and looks that you would have had if you’d baked it in the oven – this one works perfectly on the bbq, particularly with thighs that stay so moist and beautifully tender.
      Looking forward to being inspired by you too this year my friend! M.xx

      Reply
    1. Gather and Graze Post author

      Thanks dear Fae! Are kaffir lime leaves readily available over in the USA? Hopefully you’ll be able to find some as the marinade is well worth trying. 🙂

      Reply
  8. tinywhitecottage

    YAY! Margot’s back! So good to see your post today and what a doozie. I love the flavor of kaffir lime leaves and I’m definitely going to make this. Beautiful photographs. Can’t say that I have even seen such beautiful photo’s of grilling. Looking forward to seeing your posts again Margot and I’ve just got to get myself back up to blogging as well.

    Reply
    1. Gather and Graze Post author

      Thanks so much for your lovely words Seana. I was intending to photograph the chicken all plated up at the end, but it looked so yummy cooking on the bbq that I decided to go with that instead. It also meant that we could eat dinner while it was hot, which is always a bonus for food bloggers (and their families)! 😉 Hope you’ve been well my friend and look fwd to seeing you back in the blogosphere as well when you find the time. M.xx

      Reply
  9. Lisa @ cheergerm

    Happy New Year! I need some food inspiration for my lads and this delicous sounding feed will go down a treat. Love a bit of kaffir lime. I need to get me a kaffir lime tree too! (The only gardening I can get interested in is if it’s something I can eat..)

    Reply
    1. Gather and Graze Post author

      Thanks Lisa and hope you’ve had a good start to 2016. It’s a handy little tree to have… a bit like having a bay tree… most of the time you just need a leaf or two to enhance the aromatics. Mine is only tiny, but getting lots of new shoots/leaves through these warmer months. Just hoping it will survive the Canberra winter! 😁

      Reply
  10. Johnny Hepburn

    Good to see you back on here. And what a dish!
    I used dried lime leaves (have no idea what sort they are) with red lentils, baby spuds and carrots (with other stuff) just last week and couldn’t believe how good it tasted. Are you able to buy Kaffir leaves fresh? Mine are probably Turkish. Now I’ll be looking out for other recipes to use them in.

    Reply
    1. Gather and Graze Post author

      Hi Johnny… it’s great to be back! How amazing you’ve been using lime leaves recently too… the kaffir lime leaves are quite distinctive with each leaf having what looks like a double leaf on the stem. I’ve bought them freeze dried before, but for this dish I’d definitely opt for the fresh. Most of our supermarkets sell them fresh these days in packs of about a dozen leaves, so it might be worth having a look.
      Hope all is going well with you.

      Reply
  11. talkavino

    Glad to see your life is getting back to normal and you found time to start posting again! Chicken looks delicious!

    Reply
    1. Gather and Graze Post author

      It’s been a busy few months Anatoli, so I’m happy to finally get a chance to jump back into the blogosphere! Lots to catch up on. Hope you’re well my friend – I’ve just realised your friends would be off on their cruise by now, sorry for not being able to make it up to Sydney to rendezvous with them for a wine exchange. It was a lovely thought on your part! 🙂

      Reply
  12. Francesca

    Hello Margot! So nice to hear from you! Hope you and your family are doing well and that you’ll some time to breath now that your children are back in school.
    Great and super flavorful dish to celebrate your coming back! 🤓

    Reply
    1. Gather and Graze Post author

      Thanks dear Francesca… it’s been so nice this week to have a bit of time to myself finally. Summer breaks are always just that week (or two!) too long. We were all about ready to throttle each other! 😉 M.xx

      Reply
  13. lapetitepaniere

    Yahoo, welcome back Margot. So happy to see you again 🙂 This recipe looks fantastic and the marinade with Kaffir Lime looks perfect for this kind of BBQ. Have a superb day! xx

    Reply
  14. StefanGourmet

    Nice Thai flavors. Good idea to use kaffir lime leaves instead of juice (which would ‘cook’ the chicken) and to use thighs instead of breasts. Definitely something to try in summer.

    Reply
  15. Darya

    Welcome back, Margot. This sounds so fragrant and delicious! I wouldn’t know where to search for kaffir lime leaves in France… maybe the Asian store? I’d love to try this some day!

    Reply
    1. Gather and Graze Post author

      Thanks Darya! Yes, I’d try any of the Asian grocers that perhaps specialise in Thai food… so very much hope you can find some, as it’s such an amazing flavour and fragrance. Let me know how you go! 🙂

      Reply
  16. ladyredspecs

    Great to see your post Margot, I missed you. I have a potted kaffir lime loving it’s spot on my balcony. I’m sure it would gladly give up some leaves to make a delicious marinade. Definitely on the list for dinner next week, thanks…

    Reply
    1. Gather and Graze Post author

      It’s been good to have a break Sandra… though I’ve missed you too. Really quite a handy thing having a little potted kaffir lime. Hope you enjoy this marinade as much as we do. M.xx

      Reply
  17. apuginthekitchen

    So happy to see you posting again!! This is a wonderful
    Recipe, I just love the marinade. Need to get my hands in some kaffir lime leaves so I can make that marinade. The chicken looks incredibly moist and delicious😄💕

    Reply
    1. Gather and Graze Post author

      Thanks so much Suzanne… it’s great to be back! 🙂 I ended up buying my own little kaffir lime tree, which I’ve planted in a pot – so far it’s doing really well and thankfully hasn’t yet been stripped bare by my needing to make this dish on a regular basis. M.xx

      Reply

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