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Lemongrass and Chilli Chicken with Ataahua Gewurztraminer

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Lemongrass and Chilli Chicken with Ataahua Gewurztraminer

3rd of November, 2015

Lemongrass and Chilli Chicken - a super simple, delicious meal

  • 6-8 single boneless free range chicken breasts, skin on
  • 3 tsp finely chopped lemongrass
  • ½ cup sweet chilli sauce (or 2 Tb honey mixed with 2 chopped fresh chilli's)
  • ¼ cup water
  • 2 tbsp fish sauce, or more, to taste
  • finely grated zest of 2 limes or 2 kaffir lime leaves, finely chopped 
  • 2 tbsp lime juice
  • 2 cloves garlic, crushed 

Preheat oven to 200°C. Place chicken breasts skin-side up in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part. If the juices run clear, it is cooked. If they are pink, return it to the oven and cook a little longer before testing again.

Serve with jasmine rice and a green salad or steamed greens and of course a bottle of the latest vintage Ataahua Gewurztraminer. YUM!