Tamborine Chicken

By The Culinary Chase | August 1, 2007 |

I love the aromas coming from a bbq and this will make you salivate. This is a South African recipe and the word ‘tamborine’ is a local name which means lime tree. It’s a no fuss dish to make leaving you more time to spend outside during the summer months. The recipe is adapted from BBC Good Food magazine. Enjoy this hot or cold.

Serves 4
4 boneless chicken breasts, skin on
1 teaspoon peppercorns
3cm chunk fresh ginger
2 garlic cloves
1 tablespoon soy sauce
zest of one lime
juice of 2 limes

Slash each chicken breast 3 times and put in a shallow dish (I used a baggie). Crush peppercorns in a mortar. Finely grate the ginger, crush the garlic and mix with the soy sauce, peppercorns, lime zest and juice. Mix well, pour over the chicken and leave to marinate in the fridge for at least 10 minutes or up to 24 hours. Grill or BBQ the chicken 6-8 minutes each side or until no longer pink inside. Finish off with a squeeze of fresh lime juice.

The Culinary Chase’s Note: The longer you leave the chicken to marinate, the more intense the flavors become.

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6 Comments

  1. Chris on August 1, 2007 at 18:26

    Yum!!! I love the idea and flavors in this! 🙂 Tasty!



  2. meeso on August 1, 2007 at 18:36

    Yes! I have to try this!!!



  3. Lydia on August 2, 2007 at 18:22

    Simple and elegant! I love the combination of flavors, lime and soy and ginger.



  4. Kevin on August 3, 2007 at 03:01

    This marinade sounds really tasty.



  5. The Culinary Chase on August 3, 2007 at 11:58

    Thanks Chris, Meeso, Lydia & Kevin! The marinade is delicious & smells great on the BBQ!



  6. Cynthia on August 4, 2007 at 01:24

    This recipe so confirms what I believe that often, less is more. So few ingredients, so much flavour.