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.
Pretty easy, as long as you can find kaffir lime leaves.
1 teaspoon chili powder
2 teaspoons turmeric powder
1 tablespoon sugar
2 boneless, skinless, chicken breast
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
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.
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.