Grilled Chicken with Kumquat-Lemongrass Dressing
This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.
- 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)
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.
Preheat oven to 450 degrees. Preheat grill pan over medium-high heat.
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.