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.
SPICE RUBBED CHICKEN
Trying to come up with a way to make boneless, skinless chicken breasts more appealing, without adding tons of fat. In my opinion, this one was a success :-)
Provided by Cindy Starke
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim chicken of visible fat.
- Mix dry ingredients together and rub on chicken.
- Spray large, nonstick skillet with cooking spray.
- Heat over high heat until just smoking.
- Add chicken.
- Immediately reduce heat to medium and let cook for 3-4 minutes.
- Turn chicken and cook until done through, 4-5 minutes more.
- Top with fruit salsa, regular salsa, guacomole or another sauce, if desired.
Nutrition Facts : Calories 190.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 65.8, Sodium 665.9, Carbohydrate 15.3, Fiber 0.5, Sugar 13.4, Protein 26.9
SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS W/CREAMY CILANTRO
This is one of Dave Lieberman's recipes that I got from the Food Network. I made them for my Superbowl party and they were a big hit! The cilantro dressing is so good.
Provided by RunninLion
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F.
- Place wings in a large bowl. Sprinkle with five-spice powder, cayenne, salt and pepper. Rub mixture into all of the wings until well dispersed.
- Place wing pieces, skin side up, on a baking sheet. Roast for about 25 minutes or until cooked through, browned and crispy.
- Prepare sauce by combining all ingredients in a mixing bowl. Whisk until smooth and well-combined. Season with salt and pepper as desired. Serve alongside hot wings.
Nutrition Facts : Calories 1125.5, Fat 80.4, SaturatedFat 23.1, Cholesterol 383.5, Sodium 1249.3, Carbohydrate 3.8, Fiber 0.7, Sugar 1.5, Protein 91.5
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SPICE-RUBBED CHICKEN WITH KUMQUAT-LEMONGRASS DRESSING
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- Bring first 5 ingredients to boil in medium saucepan over high heat, stirring until sugar dissolves. Cool lemongrass syrup; strain into small bowl.
- Heat oil in large saucepan over medium heat. Add shallots and ginger; sauté 5 minutes. Add kumquats and lemongrass syrup; simmer 1 minute. Remove from heat. Mix in chile; cool. Season to taste with salt and pepper.
- Place large rack on large rimmed baking sheet. Mix sugar, turmeric, and cayenne in small bowl. Sprinkle chicken on both sides with salt and generous amount of spice mixture. Arrange chicken, skin side down, on rack. Let stand at room temperature 2 hours or cover and chill overnight.
- Preheat broiler. Broil chicken halves on rack on baking sheet until beginning to brown, about 5 minutes. Turn chicken over and broil until skin is charred, about 5 minutes, or broil chicken parts 1 minute, then turn and broil until skin is charred, about 5 minutes. Remove from broiler.
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