If you’re looking for a dish that is both rustic and delicious to treat your family or friends on the weekend, then grilled chicken with kaffir lime leaves is definitely the perfect choice. With its fragrant aroma of fresh kaffir lime leaves blended with the natural sweetness of the chicken, this dish is not only unforgettable but also incredibly easy to make at home. Plus, this gluten-free dish is surprisingly easy to make right in your own kitchen. In this article, you’ll discover how to prepare this authentic, restaurant-quality meal without the need for complicated ingredients or equipment.
Gluten free grilled chicken with kaffir lime leaves! Cook this recipe right now
Description
Grilled chicken is a familiar dish to many, but it's only when combined with kaffir lime leaves—a signature ingredient in Vietnamese cuisine—that the flavor truly "pops." The kaffir lime leaves not only help to eliminate any gamey odor from the chicken but also create a distinct and alluring aroma. As it grills, the essential oils from the leaves seep into every fiber of the meat, making the grilled chicken with kaffir lime leaves tender, sweet, and intensely fragrant. It's wonderful served with white rice or wrapped in fresh vegetables.
Ingredients
Instructions
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Prepare the chicken
Thinly slice 200g of boneless, skinless chicken breast against the grain into uniform strips, about 1/4 inch thick. This ensures the chicken cooks quickly and evenly, keeping it tender and juicy.
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Marination
Combine 1 tablespoon of gluten-free Calnort seasoning, 1 tablespoon of minced shallot, 1 tablespoon of minced garlic, and 1 tablespoon of lemongrass with 2 tablespoons of gluten-free ketchup, 1 tablespoon of fish sauce, 1 tablespoon of honey, 1 tablespoon of five-spice powder, and 1 teaspoon of pepper.
Mix all the ingredients thoroughly until the chicken is completely coated. For the best flavor, cover the bowl and marinate in the refrigerator for at least 2 hours, or even overnight. This will allow the spices to deeply penetrate the meat, making the grilled chicken incredibly tender and flavorful.
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Grill the chicken
Once the chicken has finished marinating, it's time to "pan-grill" it—a fantastic method for home cooks that gives you that rich, charred flavor without a big outdoor grill.
Heat a tablespoon of oil in a large, heavy-bottomed pan or skillet over medium-high heat. Once the pan is hot, add the marinated chicken in a single layer, making sure not to overcrowd the pan. As the chicken sizzles, pour any remaining marinade directly over the meat. This ensures none of that delicious sauce goes to waste and helps create a beautiful, caramelized glaze.
As the chicken cooks, finely chop a handful of fresh kaffir lime leaves. These will be sprinkled over the cooked chicken right before serving, releasing their fragrant, citrusy aroma to elevate the entire dish
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Serve
Once the beautifully caramelized chicken is arranged on your serving plate, simply sprinkle the freshly chopped kaffir lime leaves over the top. This final flourish releases their fragrant citrus oil as the warm steam from the chicken rises, making the dish visually stunning and incredibly aromatic.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Protein 60g120%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Prep is Key: This recipe comes together quickly once you start cooking. Have all your ingredients—the chicken, sauces, and chopped aromatics (shallots, garlic, lemongrass)—ready and measured out before you turn on the heat.
- Don't Crowd the Pan: When you add the chicken to the skillet, make sure it's in a single, uncrowded layer. This allows the chicken to sear and "pan-grill" properly, developing a beautiful, brown crust. If you add too much at once, the chicken will steam instead of grill, making it watery and gray. Cook in batches if necessary.
- High Heat, Quick Cook: The goal is a quick sear over medium-high heat. Since the chicken breast is thinly sliced, it will cook very fast. Keep an eye on it to prevent it from becoming dry and tough.
- The Final Touch: As mentioned, adding the kaffir lime leaves at the very end, after the chicken is plated, is essential. This preserves their fresh, vibrant aroma. If you cook them in the pan, their delicate oils will burn off, and you'll lose that signature fragrance.