Grilled Chicken with Kumquat Dressing

kumquatchicken

Last night, Nate enjoyed grilled chicken with kumquat dressing, one of my ten kumquat recipes I decided to try this year.

Grilled Chicken with Kumquat Dressing

I modified Martha’s recipe so I could have a creamy dressing for my green salad. I probably will go back and try the original at some point.

Difficulty:

Pretty easy, as long as you can find kaffir lime leaves.

Chicken Ingredients:

1 teaspoon chili powder
2 teaspoons turmeric powder
1 tablespoon sugar
kosher salt
2 boneless, skinless, chicken breast
Olive oil
Cilantro

Dressing Ingredients:

1/4 cup fresh lime juice
1/8 cup vinegar
1/8 cup sugar
5 kaffir lime leaves, chopped
1 1/2 teaspoons olive oil
1 (1-inch) piece fresh ginger, peeled
1/4 pound kumquats, sliced crosswise 1/4 inch thick, seeds removed
1/2 red finger chile, thinly sliced

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.

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.

While waiting for chicken, whip up the dressing. Cut and seed 5 kumquats. Throw all ingredients into a blender until smooth.

Remove chicken from stove and let rest 10 minutes. We served the chicken with white rice. Spoon dressing over chicken, garnish with cilantro, and serve.

Thoughts:

Nate said the chicken was very moist and favorable. I’ll have to take him at his word, but I can tell you the kumquat dressing was awesome. I used it on my green salad and loved the consistency and taste. I plan on making bucket loads more until my kumquats run out. It is a total keeper although I plan on working with the recipe to get the sugar amount down.

We'd love to hear what you think!