Wed, 13 August 2025
Prep time: 15 mins (+ at least 1 hr marinating)
Cook time: 12–15 mins on BBQ
Serves: 4
Ingredients
• 1 lemongrass stalk, white part only, finely grated
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 tbsp honey
• 1 tsp chilli flakes
• 2 tbsp olive oil
• 150g natural yogurt (plain, unsweetened)
• 700g chicken breast or thighs, boneless and skinless (thighs stay juicier on the BBQ)
• Pinch of salt (optional)
Method
1. Make the marinade
In a bowl, combine the lemongrass, ginger, garlic, lemon juice & zest, honey, chilli flakes, olive oil, and yogurt. Mix until smooth.
2. Marinate the chicken
Place the chicken in a shallow dish or ziplock bag, pour over the marinade, and coat well.
Cover and refrigerate for at least 1 hour (overnight gives even better flavour and tenderness).
3. Preheat the BBQ
Heat the grill to medium-high. Lightly oil the grates to prevent sticking.
4. Grill the chicken
Remove chicken from marinade (shake off excess to avoid flare-ups).
Grill for 5–7 minutes per side (breasts) or 6–8 minutes per side (thighs) until cooked through and lightly charred.
Internal temperature should reach 75 °C.
5. Serve
Rest for 2–3 minutes before slicing.
Serve with grilled vegetables, salad, or flatbreads.
Tip: The yogurt will caramelise quickly over direct heat, so keep a close eye and move chicken to indirect heat if it’s charring too fast.
