BBQ Chicken and Lime Leaf
Recipe by Trinh Vy
Try this main course recipe by Trinh Diem Vy, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Serves 4
Ingredients
- 800g boneless chicken thighs, skin off
- 1 tsp sea salt
- 1 tbsp sugar
- ½ tsp coarse black pepper
- ½ tsp five spice
- ⅓ cup fresh turmeric or 1 tbsp ground turmeric
- 2 tbsp garlic, pounded
- 2 tbsp shallots, pounded
- ⅓ cup lemongrass, pounded
- 1 tsp dried chilli flakes
- 4 Tahitian lime leaves, finely sliced
- 1 tsp sesame oil
- 1 tbsp fish sauce
- 8 wooden skewers, soaked in water 1 hour
- Extra Tahitian lime leaves, optional
Method
- Cut thighs into 16 pieces and place in a bowl. Add salt, sugar, black pepper and five spice.
- Mix well.
- Pound turmeric, add to chicken with garlic, shallot, lemongrass, chilli, lime leaves, sesame
- oil and fish sauce. Mix well. (You may want to wear plastic gloves to stop your hands turning
- yellow if using fresh turmeric.)
- Marinate 30 minutes.
- Thread 2 pieces chicken onto each skewer. Grill 4–5 minutes on each side on a low heat.
- NB: For more flavour young lime leaves may be threaded onto skewers.
Notes & Tips
