GRILLED CHICKEN WITH KUMQUAT-LEMONGRASS DRESSING
This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- 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.
KUMQUAT-LEMONGRASS DRESSING
This recipe for kumquat-lemongrass dressing goes perfectly with grilled chicken, two recipes courtesy of chef Jean-Georges Vongerichten.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 11
Steps:
- Place lime juice, vinegar, and sugar, in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat, add lemongrass and lime leaves; steep until cool. Strain through a fine mesh sieve, discarding solids, and set aside.
- Heat oil in a medium skillet over medium heat. Add shallots and ginger, and cook, stirring, until almost tender, about 30 seconds. Add kumquat slices and reserved lime juice mixture. Bring mixture come to a simmer and cook for 30 seconds. Season with salt and let cool slightly before using.
GRILLED LEMONGRASS CHICKEN WITH RED QUINOA AND VEGETABLES
Provided by Akasha Richmond
Categories Chicken Poultry Vegetable Picnic High Fiber Mother's Day Father's Day Backyard BBQ Dinner Quinoa Bell Pepper Healthy Party Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 17
Steps:
- Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve. Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.
VIETNAMESE GRILLED LEMONGRASS CHICKEN
Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.
Provided by LUCHAPROV
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
- Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love