Recipe: Lemongrass Chicken

Ingredients

• 8 chicken cutlets
• 1 red onion, finely diced
• 1 large lemongrass stalk, outer woody stalk removed and minced on microplane
• 3 garlic cloves, minced
• ½ teaspoon ground ginger
• Freshly ground black pepper, to taste
• zest from 1 lime
• 2 teaspoons salt
• 2 tablespoon olive oil
• 1 tablespoon fish sauce
• 1 teaspoon honey

Method

• Make the marinade by placing all ingredients (except chicken) into a large bowl.  Stir to thoroughly combine all ingredients.
• Massage chicken cutlets with marinade and place in bowl and marinate for 2-24 hours.
• Pre-heat oven to 200 degrees.  Place chicken skin side down on a wire roasting rack over a foil lined tray.  Bake for 20 minutes then turn over chicken and bake for another 20-25 minutes until cooked through and skin is crispy.
• Serve with a garden salad with cucumber and lots of fresh herbs like coriander and mint.