Baked lemongrass and chilli chicken

Ingredients

• 6–8 boneless chicken breasts, skin on
• 3 tsp finely grated lemongrass
• 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

This is my go-to meal when time is tight, writes Annabel Langbein. It takes only a few minutes to throw together and cooks in the oven while you prepare some rice and vegetables and set the table. The sauce also works well with a butterflied whole chicken (cook for 50–60 minutes) or fillets of fresh fish (cook for 8–10 minutes)

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.

Try one of our other Asian recipes or Thai recipes, including Thai green chicken curry, chicken and black bean stir fry and more