ThermOMG Recipes

Inspiring recipes for the Thermomix 

BBQ Lime Chicken with Cous Cous Salad

FAR OUT this dinner was flavour packed and incredibly delicious.  Everyone at the table was thoroughly enjoying this little number tonight so a big THANKS to Lisa Manuel for yet another contribution to our site.  Lisa sent me the chicken marinade recipe with the yoghurt dressing which was a real show stopper.  I left the chilli out of the yoghurt because I was confident the chicken marinade would have enough kick.  The two together made for a delightful dinner.  The cous cous salad was born when I looked the fridge and decided to make something out of what little vegetables I had remaining.  Made for a colourful dinner and the flavours went together brilliantly.  After making a batch of vegetable stock paste, I used the remnants in the bowl to then flavour the cous cous - never waste a thing!  Seriously you will need to try these recipes and hopefully your family will love them as much as Lisa's and mine did.  Enjoy.  Eb x

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BBQ Lime Chicken

  •  Zest of one lime
  • Juice of 2 juicy limes
  • 1 long green or red chilli
  • 2 cloves  garlic
  • 20g piece of ginger
  • 40g soy sauce
  • 20-40g olive oil
  • 30g fresh coriander leaves and stalks
  • 6-8 skinless chicken thighs, trimmed
  • Fresh mint sprigs to serve 

Add all ingredients (except chicken) to the bowl and blitz on Speed 7 for 10-15 seconds.

Marinate chicken for 2-6 hours. 

To cook you can dice and put on skewers or leave as whole chicken thighs.  Bake in 200deg oven for 20 minutes or bbq.


Yoghurt Dressing

  • 1 long green chilli, seeded (optional)
  • handful fresh coriander leaves and stalks
  • 100g  thick/greek style yoghurt
  • ΒΌ cup thick mint sauce or handful of fresh mint

Add chilli and herbs to the bowl and chop on Speed 7 for 5 seconds.  Add yoghurt and mint sauce (if using) and mix on Speed 4 for 5 seconds.

Cous Cous Salad

  • Butternut pumpkin diced
  • Beetroot, peeled and diced
  • Red capsicum diced
  • Broccoli florets
  • 1 cup of cous cous
  • 500g of boiling water/stock
  • Olive oil
  • salt

Preheat oven to 180deg and line a baking tray.  Place beetroot, pumpkin and capsicum on tray and drizzle with olive oil and salt.  Bake until cooked.

I had just made a batch of vegetable stock paste so instead of cleaning the bowl I added 500g water and hit Turbo for a few seconds to clean the bowl then cooked the water for 8 minutes at Varoma (115deg) Speed 2.  Add cous cous to your Thermoserver and once cooked pour the water/stock over it with about a tablespoon of oil.  Put the lid on and leave until absorbed.

The broccoli I blanched for 2 minutes in boiling water then ran under cold water to stop them from cooking further.

Toss everything together.