Mad Butcher's Butcher Est. 1971

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Kaffir Lime Chicken Breast


- 4 Kaffir Lime leaves
- 2 Tbsp Lemongrass
- 1 tsp Garlic
- finely grated
- 1 Tbsp Shallots
- finely diced
- 1 tsp Five Spice
- 2 tsp Tumeric
- 1 tsp Dried Chilli flakes
- 1 Tbsp Fish Sauce (look for 'made in Vietnam' on the bottle
- 1 Tbsp Sesame oil
- 1 tsp Flaky sea salt
- 4 Boneless and skinless chicken breasts
- small size
- approx 150g each
Serves : 4
Cooking time:


  1. Chop the kaffir lime leaves and lemon grass until very fine. Add the garlic, shallots, spices, fish sauce, sesame oil and salt.
  2. Add the chicken breasts and rub the marinade all over the chicken. Cover and leave in the fridge for a few hours.
  3. Barbecue or cook under the grill for 5-7 minutes on each side. Rest for 3 three minutes before slicing.
  4. Serve with steamed long grain rice and mango papaya salad.

Steamed rice

To steam rice, rinse 1½ cups of rice in warm water three times, cover with 2½ cups of water, add 1 tsp of sea salt, bring to the boil, cover with a lid and turn down to a low heat. Cook for 12 minutes then take off the lid, turn the heat up and cook for a further 3 minutes. Add 1 Tbsp of sesame oil and fluff up lightly with a fork.


Recipe from



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