passion for food and cooking

Lemongrass & Sweet Chilli Chicken

Lemongrass & Sweet Chilli Chicken

Watching one of many cooking dvds I own, Annabel Langbein was cooking this dish and it looked delicious! I’ve adapted this slightly, it’s simple and so quick to put together on a late night where you’re famished and want to eat ASAP!

It’s best to leave overnight but if you don’t have the time, no need to worry! I didn’t marinade it overnight, maybe for 30 minutes and it was divine. Served with rice and green vegetables(asparagus, broccoli & broccolini) precooked then a quick flash in a super hot pan with a little water, sesame oil and a little grated ginger.

This marinade would be amazing on chicken wings then cooked on the BBQ! Or you can use chicken tenderloins.


Serves: 4 – 6 people (depending on size of the breast )
*I used this quantity with 4 large chicken breasts

4-6 skin on boneless chicken breasts
1/2 cup sweet chilli sauce
1 lemongrass, finely grated (roughly 3-4 tsp)
1 lime, zest and juice
2 tbsp fish sauce
4 tbsp water
4 kaffir lime leaves, spine removed & finely chopped
2 garlic cloves, crushed


1. Preheat oven to 200°. Place chicken breasts into a ovenproof dish and set aside.

2. Combine remaining ingredients into a bowl and give it a good mix. Pour over the chicken, marinade for 30 minutes or ideally overnight. Pop in the oven and cook for 30 minutes or until cooked all the way through (poke the thickest part with a skewer until juices are clear).
* Last night I popped it under the hot grill for a few minutes to go golden.

3. Serve with rice, vegetables and pour over any juices left in the dish as a tasty sauce. Enjoy!



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