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

Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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.

Reviews (4)

10 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
12/13/2008
Add Lemon grass infusion, peppers
Rating: Unrated
12/13/2008
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
Rating: Unrated
12/13/2008
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
Advertisement
Rating: Unrated
02/07/2008
Wonderful