• 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


    • 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



    Prepare the coals for the braai.


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


    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.


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


    Serve while still hot.