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.
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.