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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.

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