Chicken thighs with lime juice and ginger

Chicken thighs with lime juice and ginger

From our Thai braai feature in our January 2008 issue.

Recipe by Sue Greig
Photograph by Graeme Borchers
Styling by Anna Montali

Chicken thighs with lime juice and ginger

Serves: 6
Cooking Time: 35 mins plus extra for marinating

Ingredients

  • 6 chicken thighs
  • juice of 4 limes
  • 2 lemongrass stalks, thinly sliced
  • 4 small red chillies, seeded and sliced
  • 50ml fresh ginger, grated
  • 4 spring onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 45ml honey
  • 5ml salt

Instructions

1

Prepare the coals for the braai.

2

Put the chicken pieces in a roasting tray and cut a few deep slashes into the skin and flesh.

3

Mix the rest of the ingredients together. Pour the marinade onto the chicken thighs, rubbing it into the slits. Set aside for 2 hours, turning from time to time.

4

Place the thighs on the braai and cook until the chicken is golden, fragrant and cooked through, about 20 minutes.

5

Serve while still hot.

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