No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Chicken with Kumquat-Lemongrass Dressing

This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.

  • servings: 4

advertisement

advertisement

Ingredients

  • 1 teaspoon chili powder
  • 2 teaspoons turmeric powder
  • 1 tablespoon sugar
  • Coarse salt
  • 4 boneless, skinless, chicken breast halves, skin on
  • Olive oil, for drizzling
  • Kumquat-Lemongrass Dressing
  • Cilantro leaves, thinly sliced
  • Steamed asparagus, for serving (optional)

Directions

  1. Step 1

    In a small bowl, mix together chile powder, turmeric, and sugar; season with salt. Rub chicken with spice mixture, place in a dish, cover, and refrigerate at least 2 hours or up to overnight.

  2. Step 2

    Preheat oven to 450 degrees. Preheat grill pan over medium-high heat.

  3. Step 3

    Drizzle chicken breasts on with olive oil and place on grill pan. Cook until browned, turning once. Transfer chicken to a baking sheet and continue cooking in the oven, until cooked through, 10 to 12 minutes. Divide asparagus between 4 serving plates. Top each with a chicken breast. Spoon dressing over chicken, garnish with cilantro, and serve.

Source
The Martha Stewart Show, May Spring 2007

advertisement

advertisement

Reviews (4)

  • princesstiara 13 Dec, 2008

    Add Lemon grass infusion, peppers

  • princesstiara 13 Dec, 2008

    Lemongrass Kumquat Dressing

    In a sauce pan put
    n n cup sugar
    Lime juice
    Rice vinegar

    Bring to a boil allow to cool for a few minutes

    Add chopped Lemon grass and
    Lime Leaf Kaffir allow to infuse for 15 n n n 20 minutes strain

    Slice Kumquats into slices, take out seeds
    Slice pepper into thin strips

    In grape seed oil sautn n ginger

  • princesstiara 13 Dec, 2008

    Lemongrass Kumquat Dressing

    In a sauce pan put
    n n cup sugar
    Lime juice
    Rice vinegar

    Bring to a boil allow to cool for a few minutes

    Add chopped Lemon grass and
    Lime Leaf Kaffir allow to infuse for 15 n n n 20 minutes strain

    Slice Kumquats into slices, take out seeds
    Slice pepper into thin strips

    In grape seed oil sautn n ginger

  • vlikes 7 Feb, 2008

    Wonderful