This marinade is one of those magic little recipes that instantly makes anything taste bright, zesty, and packed with flavor.
It’s super easy to make, comes together in under 10 minutes, and works with chicken, tofu, shrimp, or even veggies.
The combo of garlic and kaffir lime is punchy, aromatic, and just the right amount of bold.
I keep a batch in the fridge whenever I know I’ll want to toss something quick on the grill or in the oven.
Why I Love This Recipe
This marinade is one of my back-pocket flavor boosters. The moment I smell those kaffir lime leaves mixing with garlic, I’m hooked.
- It only takes 10 minutes from start to finish
- Stores well in the fridge for a few days
- Works with proteins or veggies
- Tastes like something you’d order at a restaurant
- It’s naturally dairy-free and gluten-free
A few years ago, I had grilled shrimp with a kaffir lime marinade at a tiny street stall in Thailand, and I’ve been chasing that flavor ever since. This version nails it—fresh, zesty, and garlicky in the best way.
What You’ll Need
- 1 tablespoon finely minced garlic (about 3 cloves)
- 4 fresh kaffir lime leaves, torn into small pieces
- 1 teaspoon lime zest
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 tablespoon fish sauce (or soy sauce for a vegan version)
- 1 teaspoon honey (or maple syrup)
- 1/2 teaspoon chili flakes (optional)
- Pinch of salt
Ingredients
Pro Tips
- Roll the lime before juicing to get the most juice out
- Tear the kaffir lime leaves by hand to release more aroma
- If you’re using it for tofu or veggies, let them marinate at least 30 minutes
- Garlic burns easily if you cook it directly—use this marinade for baking or grilling rather than high-heat searing
- Double the batch and store leftovers in a small mason jar in the fridge
Tools Required
- Small mixing bowl
- Measuring spoons
- Citrus juicer or fork
- Microplane or zester
- Spoon or whisk for mixing
Substitutions and Variations
- Swap fish sauce with soy sauce for a vegan version
- Use lemon zest and juice if you can’t find limes (it won’t be the same, but still delicious)
- Add fresh chopped cilantro or mint for an herbal twist
- Use avocado oil or sesame oil instead of olive oil for different flavor
Make Ahead Tips
- Make the marinade up to 3 days ahead and store in a sealed jar in the fridge
- Tear the kaffir lime leaves and zest the lime fresh for best aroma, but all other parts can be prepped
Instructions
Finely mince 1 tablespoon of fresh garlic (about 3 cloves) using a sharp knife or garlic press.
Step 2: Tear the kaffir lime leaves
Take 4 fresh kaffir lime leaves and tear them into small pieces by hand to help release their natural oils.
Step 3: Zest and juice the lime
Zest 1 lime to get about 1 teaspoon of zest, then squeeze it to get 2 tablespoons of juice.
Step 4: Combine all ingredients
In a small mixing bowl, combine:
- 1 tbsp minced garlic
- 4 torn kaffir lime leaves
- 1 tsp lime zest
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp fish sauce (or soy sauce)
- 1 tsp honey (or maple syrup)
- 1/2 tsp chili flakes (optional)
- Pinch of salt
Whisk until everything is well blended.
Step 5: Ready to use or store
Pour the finished marinade into a small bowl or jar. Use immediately to marinate protein or veggies, or store in the fridge for up to 3 days.
Macros (per tablespoon)
- Calories: 50
- Fat: 4.5g
- Carbs: 2g
- Protein: 0.2g
- Sugar: 1g
Why This Recipe Works (Quick Science)
Kaffir lime leaves are packed with essential oils that infuse dishes with citrusy aroma. Garlic, when minced, releases allicin—a compound that adds sharp, savory notes. The acidity of lime juice helps tenderize proteins, and the fat in olive oil carries all the flavors deeper into whatever you marinate. A balance of acid, fat, and umami (from fish sauce) makes this marinade sing.
Common Mistakes
- Using dry kaffir lime leaves: They won’t release as much flavor—fresh is key
- Not mixing well: The oil and lime juice will separate, so whisk right before using
- Skipping the zest: The zest is where most of the citrus oils live, don’t leave it out
What to Serve With
- Grilled shrimp or chicken thighs
- Marinated tofu over jasmine rice
- Roasted veggies or skewers
- Stir-fried greens like bok choy or Chinese broccoli
- Noodle salad with herbs and crushed peanuts
FAQ
Can I freeze this marinade?
Not recommended. The fresh lime juice and kaffir lime leaves lose brightness when frozen.
Can I use dried kaffir lime leaves?
If that’s all you have, you can try rehydrating them in hot water, but fresh really makes a difference.
Is this spicy?
Only mildly spicy. Leave out the chili flakes if you don’t want any heat.
How long should I marinate?
15-30 minutes for seafood or tofu, up to 2 hours for chicken or pork.
Leftovers and Storage
Store unused marinade in a sealed jar in the fridge for up to 3 days. If you’ve used it to marinate raw meat, don’t reuse it unless it’s been cooked. Always stir or shake before using again, as ingredients may separate.