Thai Marinated Chicken

    30 minutes

    Chicken breasts are marinated in a Thai mix of herbs - chilli, spring onions, lime, coriander, fish sauce and lemongrass - and then baked. Amazing!

    40 people made this

    Serves: 10 

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

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a food processor, combine chillies, spring onions, lime rind and juice, fish sauce, lemongrass, salt, sugar, mustard and half the coriander. Blend until smooth. Rinse chicken and place in a bowl with blended ingredients. Marinate in the fridge for 1 to 4 hours.
    2. Preheat oven to 180 degrees C.
    3. In a shallow dish or bowl, mix together the breadcrumbs, the rest of the 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 an entree. Leftovers are great in a wrap or sandwich.

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    Reviews in English (23)


    I added fresh grated root ginger and garlic and made a coconut curry dipping sauce - the family loves this!  -  08 Oct 2008


    great recipe!!! must try!!! i like the mix of east and west  -  08 Oct 2008


    Very tasty! I marinated these overnight to let the flavours really seep in. They weren’t so spicy as they were tangy from the lime and coriander. I think that I will use less breading next time because it didn’t really crisp like I thought it would.  -  08 Oct 2008