Thai-inspired Chicken

Thai-inspired Chicken


33 people made this

About this recipe: You can't escape the fantastic flavours in this dish. Chicken is marinated in a chilli, lime and lemon grass mixture before it's coated with til (sesame) breadcrumbs and baked. Combine this with a leafy salad tossed with a lemony seasoning and you have a healthy, tasty light dinner.

Shabern T.

Serves: 10 

  • 4 green chillies, chopped
  • 5 green onions, chopped
  • 1 tablespoon grated lemon/ lime zest
  • 2 limes, juiced
  • 1 bunch fresh coriander, chopped
  • 3 tablespoons fish sauce
  • 1 lemon grass stalk
  • 1 teaspoon salt
  • 2 teaspoons caster sugar
  • 1 tablespoon mustard
  • 10 skinless, boneless chicken breast fillets
  • 60g breadcrumbs
  • 1 tablespoon grated Parmesan
  • 1 tablespoon toasted sesame seeds
  • salt and freshly ground black pepper to taste

Prep:10min  ›  Cook:20min  ›  Extra time:1hr marinating  ›  Ready in:1hr30min 

  1. In a mixie or food processor, combine chillies, green onions, lime zest and juice, half of the coriander, fish sauce, lemon grass, salt, sugar and mustard. Blend until smooth. Rinse chicken and place in a bowl with blended ingredients. Refrigerate for 1 to 4 hours.
  2. Preheat oven to 180 C.
  3. In a shallow dish or bowl, mix together the breadcrumbs, remaining coriander, Parmesan, sesame seeds and salt and pepper to taste. Remove chicken from marinade (disposing of any remaining marinade) and coat in breadcrumb mixture until well coated on both sides.
  4. Place coated chicken in a lightly greased baking dish (if desired, drizzle with olive oil on top for a crisp finish) and bake for 20 minutes, or until chicken is cooked through and juices run clear.


This is such a versatile recipe. You can cut the chicken into strips and serve with sweet chilli sauce for a starter. And either in strips or whole, it's perfect for a Chinese inspired green salad. Leftovers are scrumptious inside a wrap with crisp lettuce/cabbage and bean sprouts.

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