Himalayan Salt Stone Chicken Marinade Redux

You may have seen a similar recipe in your mortar and pestle recipe book - we’ve updated it to give it more of the flavours of spring. Fresh rosemary and mint are coming up, so we switched out the figs for these fresher flavours. Orange balances really well with star anise and cinnamon, so we pulled it all together for a fresh take on this easy, flavourful favourite.


  • 1 teaspoon black peppercorns
  • 2 cinnamon sticks
  • 1 teaspoon star anise
  • 2 inches of ginger, sliced 
  • 1 large garlic clove
  • 1 teaspoon paprika
  • 1 teaspoon dried chives 
  • 1⁄2 onion, roughly cut into pieces
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 sprig mint
  • 1 orange (juiced) plus some zest
  • 2 chicken breasts or 4 thighs or both. 


Pound the cinnamon roughly then add star anise, gradually add peppercorns. Add the garlic and ginger. Pound some more and then add paprika and chives.

Grind and transfer to plastic bag. Roughly pound the onion to release the juices and pull salt from the mortar.

Add rosemary and mint, grind together (often the branches of the herbs will separate, you can remove or leave in) then add to the bag along with one bay leaf and the juice and zest of the orange.

Add chicken and let marinate in the fridge for 4 hours.