Baked lemon grass and chilli chicken
Prep time: 10 mins
Cook time: 30–35 mins
Serves: 6
Ingredients
- 6–8 boneless chicken breasts, skin on
- 3 tsp finely grated lemon grass
- 125ml sweet chilli sauce
- 4 tbsp water
- 2 tbsp fish sauce
- 2 kaffir lime leaves
- Finely chopped or finely grated zest of 2 limes
- 2 tbsp lime juice
- 2 cloves garlic, crushed
Method
Preheat oven to 200°C. Place chicken breasts skin side up in a shallow baking dish. Combine all other ingredients in a small bowl and pour over the chicken.
Bake until chicken is cooked through and golden – about 30–35 minutes. To check whether the chicken is done, insert a clean skewer into the thickest part of one chicken breast. If the juices run clear, it is cooked. If they are pink, return the dish to the oven and cook a little longer before testing again.
Serve with jasmine rice and vegetables.
Variation
If you have a jar of my super Chilli Jam (see www.annabel-langbein.com) in the fridge you can make an even quicker chilli sauce for chicken. Simply mix 125ml Chilli Jam with 4 tbsp water and 2 tbsp lime juice. Pour over the chicken and cook as described above.
The Free Range Cook
Annabel Langbein is a celebrity cook, food writer and publisher who believes in using good quality, seasonal, locally sourced produce. Her book The Free Range Cook is in 1 in 4 New Zealand households. Buy it at a discount now from Saga bookshop.