Recipe: Lemongrass Chicken


  • 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


  • 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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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