Lime leaf grilled chicken

Lime leaf grilled chicken

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

Years ago we attended a cooking class given by French chef Didier Corlou, who has made Hanoi his home for decades. He used lemon leaves for this dish, but kaffir lime leaves work deliciously well too. In Vietnam you’d grill these in the long bamboo pincers that are commonly used to hold meat, fish or other foods in place over hot coals – which we swear add another layer of flavour. Skewers are just fine though. Don’t worry if you lose a leaf or two in the process – the chicken will still taste sublime.

Ingredients

Quantity Ingredient
10 boneless, skinless chicken thighs, excess fat removed
30 large double kaffir lime leaves
10 wooden skewers, soaked in water for 30 minutes
vegetable oil, for cooking
Nuoc cham, to serve

Marinade

Quantity Ingredient
1 tablespoon very finely chopped fresh turmeric
or 1 teaspoon ground turmeric
1 large pinch ground turmeric
4 garlic cloves, finely chopped
1 tablespoon caster sugar
2 1/2 tablespoons fish sauce
10 kaffir lime leaves, central vein removed, finely chopped
1 teaspoon ground white pepper

Method

  1. For the marinade, combine all the ingredients in a food processor and process until a coarse paste forms. Alternatively, use a mortar and pestle.
  2. Cut each chicken thigh into 3 even-sized pieces crossways. Combine in a bowl with the paste and use your hands to coat the chicken well. Cover and refrigerate for 2 hours or overnight.
  3. Wrap each piece of chicken in a double lime leaf, threading each piece onto two skewers as you wrap them, taking care to secure both the leaf and the chicken. Thread 3 pieces of chicken onto each double skewer.
  4. Heat a barbecue or chargrill pan to medium. Brush the wrapped chicken pieces all over with oil and cook for 8 minutes, turning occasionally, or until the leaves are charred and the chicken is just cooked through. Serve with the nuoc cham for dipping.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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