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A bowl of yoghurt, mint and ginger lime marinade with grilled chicken thighs on the side

Yoghurt, Mint & Ginger Lime Marinade

Natural yoghurt, fresh mint, crushed coriander seeds and Wilson’s Ginger Flavoured Lime Juice — a five-minute marinade that tenderises chicken, lamb or halloumi and keeps everything moist over high heat. Works as a marinade and a dipping sauce in the same bowl.
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Prep Time 10 minutes
Marinating Time 1 hour
Servings: 6
Course: Marinade
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 500 ml natural yoghurt
  • 2 good handfuls fresh mint finely chopped
  • 2 tablespoons Wilson’s Ginger Flavoured Lime Juice
  • 1 tablespoon coriander seeds crushed
  • 2 cloves garlic finely grated
  • 2 tablespoons Wilson’s Extra Virgin Olive Oil
  • Sea salt and freshly ground black pepper

Method
 

  1. Combine the yoghurt, chopped mint, Wilson’s Ginger Flavoured Lime Juice, crushed coriander seeds, garlic and olive oil in a bowl. Season with salt and pepper.
  2. Whisk together until smooth.
  3. Set aside roughly half the marinade in a separate bowl, cover, and refrigerate — this will be your dipping sauce.
  4. Smear the remaining marinade over your chosen meat — chicken thighs, lamb chops or halloumi all work well. Use right away, or cover and refrigerate for at least an hour, ideally overnight.
  5. Cook over braai coals or in a hot griddle pan until done, then serve with the reserved marinade as a dipping sauce alongside.

Notes

Adapted from Jamie Oliver’s Yoghurt, Mint and Lime Marinade, from The Return of the Naked Chef.
 
Always hold back some marinade before it touches raw meat. The reserved portion stays food-safe and gives you a bright, uncooked contrast to serve alongside the finished braai.
 
The yoghurt fat protects the surface of the meat under high heat, which is exactly what you want on braai coals or a screaming hot griddle pan — it keeps things from drying out before they’re cooked through.
 
Overnight marinating gives noticeably better results than an hour, particularly for chicken thighs and lamb chops.