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Crumbed lime chicken with zesty mayonnaise


Serves: 6
timePrep time: 25 mins
timeTotal time:
Crumbed lime chicken with zesty mayonnaise
Photograph by Laura Edwards / Styling by Mary Norden

Crumbed lime chicken with zesty mayonnaise


Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
515Kcal
Fat
34gr
Saturates
5gr
Carbs
13gr
Sugars
6gr
Fibre
1gr
Protein
38gr
Salt
1.7gr

Linda Tubby

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

See more of Linda Tubby’s recipes
Linda Tubby

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

See more of Linda Tubby’s recipes

Ingredients

  • 2 tbsp Thai fish sauce
  • 30g soft brown sugar
  • juice of 2 limes
  • 6 skinless chicken breasts
  • 60g chunky breadcrumbs
  • 6 large fresh or dried kaffir lime leaves, spine removed, finely shredded
  • 1 garlic clove, chopped
  • 1cm piece root ginger, chopped
  • 6 spring onions, chopped
  • ¼ tsp sea salt
  • 2 tbsp olive oil, plus extra for drizzling
For the mayonnaise
  • 200ml sunflower oil
  • 2 tbsp extra-virgin olive oil
  • 1 large egg yolk
  • 6 spring onions, chopped
  • ¼ tsp sea salt
  • finely grated zest and juice of 1 lime
  • a small knob of root ginger

Step by step

Get ahead
Make the crumb topping (don't add the oil) and the mayonnaise a day ahead; store both in the fridge.
  1. Mix the fish sauce, sugar and lime juice, pour over the chicken and marinate for 15 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Chop the breadcrumbs, kaffir lime leaves, garlic, ginger, onions and salt together until a little finer. Transfer to a bowl; mix in 1 tablespoon of the oil.
  3. Transfer the chicken to a roasting tin (discard the marinade); toss in the remaining oil. Firmly press the crumb mixture on top of each breast, drizzle over a little extra oil, season with black pepper and roast for 25 minutes.
  4. Put the oils in a jug. In a bowl, whisk the yolk and salt, then add half the oil, drop by drop. Whisking, slowly add 1 tablespoon lime juice, the zest and remaining oil until thick. Grate the ginger; squeeze to get ½ teaspoon of its juice – add to the mayonnaise; chill. Serve with the chicken and wedges.

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