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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

Source: The Martha Stewart Show, May Spring 2007


  • 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)


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

  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.

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