Sweet Lime & Ginger Marinade
This vibrant Sweet Lime & Ginger Marinade infuses chicken, fish, or tofu with a bright, zesty, and subtly sweet flavor, while also tenderizing the protein for a perfect cook. It's a versatile base for grilling, baking, or pan-frying.
For 4 servings
Prepare your aromatics: Grate the fresh ginger and mince or grate the garlic cloves. If using, finely chop the green chili and fresh cilantro.
Extract lime juice: Halve the sweet limes and extract their juice, ensuring no seeds are present. You should aim for approximately 60ml (about 1/4 cup) of juice.
Combine marinade ingredients: In a medium non-reactive bowl (glass or ceramic is ideal), whisk together the sweet lime juice, grated ginger, minced garlic, olive oil, honey (if using), salt, black pepper, and chopped green chili (if using). Stir in the chopped cilantro if desired.
Prepare your protein: Pat your chosen protein (such as 500-750g of chicken breast, fish fillets, firm tofu, or paneer) thoroughly dry with paper towels. For thicker cuts of chicken or tofu, you can lightly score the surface a few times to allow better marinade penetration.
Marinate the protein: Place the prepared protein into the bowl with the marinade, or transfer both to a large resealable plastic bag. Ensure all pieces are thoroughly coated with the marinade.
Refrigerate: Cover the bowl tightly with plastic wrap or seal the bag, then refrigerate. Marinate chicken or tofu for a minimum of 30 minutes, up to 4 hours. For delicate fish or shrimp, marinate for no more than 30-60 minutes to prevent the acid from 'cooking' the protein.
Cook: When ready to cook, remove the protein from the refrigerator 15-20 minutes beforehand to bring it closer to room temperature. Discard any remaining marinade that has come into contact with raw protein. Cook your marinated protein as desired – grill, bake, pan-fry, or air fry – until it is fully cooked through and tender.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use fresh ingredients for the best flavor; bottled lime juice or dried ginger/garlic will not yield the same vibrant results.
- 2Do not over-marinate delicate proteins like fish or shrimp, as the acidity can start to 'cook' them, resulting in a mushy texture.
- 3For extra flavor and to prevent sticking, brush your grill grates or pan with a little oil before cooking the marinated protein.
- 4If you plan to baste your protein during cooking, set aside a small portion of the marinade *before* it comes into contact with raw protein. Bring this reserved marinade to a boil for 1-2 minutes before using it as a basting sauce.
Adapt it for your goals.
Spicy Kick
Increase the amount of green chili or add a pinch of red chili flakes for a more pronounced heat. A dash of sriracha or hot sauce can also be incorporated.
Umami BoostUmami Boost
For a deeper savory flavor, add 1 tablespoon of soy sauce (or tamari for gluten-free) or a teaspoon of fish sauce to the marinade. This pairs exceptionally well with chicken or tofu.
Herbaceous TwistHerbaceous Twist
Experiment with other fresh herbs like mint, basil, or even a touch of finely chopped lemongrass for different aromatic profiles.
Why this is on our healthy list.
Rich in Vitamin C
Sweet lime is an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
Anti-Inflammatory Properties
Ginger and garlic are known for their potent anti-inflammatory and antioxidant compounds, which can contribute to overall wellness.
Supports Lean Protein Preparation
This marinade encourages the use of lean proteins and healthy cooking methods like grilling or baking, promoting a balanced diet.
Frequently asked questions
Yes, you can prepare the marinade up to 2-3 days in advance and store it in an airtight container in the refrigerator. Just give it a good whisk before adding your protein.
