Crumbed lime chicken with zesty mayonnaise
Serves: 6
Prep time: 25 minsTotal time: 
Photograph by Laura Edwards / Styling by Mary Norden
Crumbed lime chicken with zesty mayonnaise
Recipe by Linda Tubby
Serves: 6
Prep time: 25 minsTotal 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
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.
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.
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.
- 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.
- 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.
- 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.
- 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.
