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Grilled Chicken With Lemon Grass and Blackburn

4 portions


  • 250 ml (1 cup) Blackburn, grated
  • 125 ml (1/2 cup) plain breadcrumbs
  • 30 ml (2 tbsp.) lemon grass, finely chopped
  • 1 garlic clove, finely chopped
  • 3 ml (1/2 tsp.) hot pepper flakes
  • 5 ml (1 tsp.) flat parsley, finely chopped
  • 4 chicken thighs with back portions
  • 45 ml (3 tbsp.) flour
  • 2 eggs, beaten
  • 45 ml (3 tbsp.) butter, softened
  • Salt and freshly ground pepper


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  • Preheat oven to 350°F (180°C).
  • In a bowl, mix the Blackburn, breadcrumbs, lemon grass, garlic, hot pepper, and parsley. Add salt and pepper. Set aside.
  • Cover the chicken thighs with flour. Dip them first into the beaten eggs, and then the breadcrumb mixture. Set aside.
  • In a large ovenproof frying pan, brown both sides of the chicken thighs in butter.
  • Then, bake for about 30 minutes, or until the chicken is cooked and easily falls off the bone.
  • Serve with jasmine rice.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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