Spice Rubbed Chicken With Kumquat Lemongrass Dressing Recipes

GRILLED CHICKEN WITH KUMQUAT-LEMONGRASS DRESSING

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.

ASIAN CHICKEN WITH KUMQUAT SAUCE

Steps:

• Heat oven to 375°F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast uncovered 45 minutes. In small bowl, mix sherry, soy sauce and garlic powder; brush on chicken. Roast uncovered about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture
• Remove seeds from kumquats. In 1-quart saucepan, mix orange juice, orange marmalade, lemon juice and ginger. Heat to boiling. In small bowl, mix water and cornstarch; stir into orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur. Serve chicken with sauce.

SPICE-RUBBED CHICKEN

Steps:

• In small bowl, mix all rub ingredients. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Sprinkle rub inside cavity and all over outside of chicken; rub with fingers. Insert ovenproof meat, grilling or digital thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place chicken, breast side up, on unheated side. For one-burner gas grill, place chicken, breast side up, on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken, breast side up, on grill rack over drip pan.
• Cover grill; cook 2 hours to 2 hours 15 minutes, turning every 20 minutes, until thermometer reads at least 165°F and legs move easily when lifted or twisted.
• In 1-quart saucepan, mix all sauce ingredients; heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Remove chicken from grill; let stand 10 minutes. Serve chicken with sauce.