Grilled Lemon Lime Chicken Recipe

Grilled Lemon Lime Chicken

Total Time: 40 minutes without prep

Serves: 2

Gai Yang, also known as Thai-style “Grilled Chicken”, has endless variations in flavour and preparation from region to region. This dish can be found not just in restaurants, but also on the streets as a popular snack, and in homes as everyone’s dinner pick! To take the flavours of this amazing Grilled Chicken recipe to the next level, we’ve used Boombay’s 100% natural Lime Leaf + Lemongrass Stir Fry Sauce as a marinade.

Chef’s note:

To serve as a complete meal, add Steamed Jasmine Rice, Thai Fried Rice, Pineapple Fried Rice or Coconut Rice on the side.


  • 3 to 4 tablespoons of Boombay’s Lime Leaf + Lemongrass Stir Fry Sauce
  • 1 Chicken Leg, L piece with bone
  • Salt to taste

Products Used:


  1. Wash the chicken leg and drain the excess water.
  2. Season the leg with salt and then marinate with 3-4 tablespoons of our Lime Leaf + Lemongrass Stir Fry Sauce.
  3. Keep the marinated leg in the fridge for 40 minutes or preferably overnight.
  1. Preheat the oven to 210°C on the ‘grill’ setting and cover a baking tray with parchment paper.
  2. Keep the chicken leg out of the fridge to bring it to room temperature.
  3. Place the chicken leg on the baking tray and in the oven for 20 to 30 minutes.
  4. Cover the chicken leg with foil if the oven runs too hot.
  5. Flip the chicken leg at the 15 minutes mark and bake it until it turns golden brown and is completely cooked through.
  6. Serve it with a side of salad.