• 1 1/2 lbs chicken breast, boneless, skinless
  • lime zest, from 1 lime
  • 4 tbsp lime juice
  • 2 cloves garlic, minced
  • 3 tbsp brown sugar
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fish sauce
  • 1-2 tbsp olive oil, for cooking


  1. Use fist (or rolling pin!) to pound fat end of chicken breast to about 1.7 cm / 2/3” thickness (not required for thigh). Place chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for 24 hours (min 12 hrs, max 48 hrs) Remove chicken, discard Marinade. Cook using one method below.
  2. To Cook (cooked internal temp 165F/75C) STOVE: Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side or until caramelised and golden brown (see video!). BBQ: Brush grills with oil and heat to medium high (or medium if your BBQ is strong). Cook chicken for 3 minutes on each side until caramelised (see video!). OVEN: Preheat oven to 425F/220C. Bake 15 minutes, then flick broiler/grill on high and grill for 3 minutes to caramelise surface & finish cooking. Rest and Serve: Transfer chicken to a serving plate, cover loosely with foil and rest for 3 minutes. Garnish with extra coriander/cilantro, lime wedges and chilli if desired, then serve!