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Recipe Detail Page
Lime Leaf, Lime & Yogurt Marinade for Chicken
Summer 2016
Inspired by tandoori chicken, this marinade borrows the yogurt but plays with a whole new set of Southeast Asian flavours. Don’t be put off by the chilies here—using two gives quite mild results with only a pleasing hint of the peppers’ fruitiness and heat. The finished chicken is great with a simple summery salad.
Makes enough marinade for 4 lbs (2 kg) chicken
6 stalks lemon grass
2 cups (500 mL) 2% yogurt
⅓ cup (80 mL) peanut or vegetable oil
1 tbsp (15 mL) turmeric
2 Thai chilies, stemmed and roughly chopped
2 tsp (10 mL) salt
10 cloves garlic, peeled
⅓ cup (80 mL) chopped ginger
¼ cup (60 mL) lime juice
20 makrut lime leaves
1 tsp (5 mL) coarsely ground black pepper
1 Peel away and discard the few toughest outer leaves from each stalk of lemon grass. Cut each stalk into an 8-inch (20-cm) length by trimming 1 inch (2.5 cm) from the root end, and the remainder from the splayed grass-like end; roughly chop and add to a blender. Addyogurt, oil, turmeric, chilies, salt, garlic, ginger and lime juice. Liquefy.
2 Remove the tough centre rib of the lime leaves, roughly chop and add to blender; process until lime leaves are finely chopped. Stir in pepper. Toss with chicken and refrigerate until ready to cook. Remove from marinade, but leave a generous coating of marinade clinging to the chicken. There is no need to season meat further before placing it on grill.
Makes enough marinade for 4 lbs (2 kg) chicken
