Grilled Chicken with Kumquat-Lemongrass Dressing

Name: Grilled Chicken with Kumquat-Lemongrass Dressing
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 shallots, chopped; One ½-inch piece fresh galangal, chopped; 2 tablespoons sugar; ¾ cup coconut milk; ¼ cup fresh lime juice; 4 dried Thai chiles, soaked in hot water until softened and drained; 2 candlenuts, shelled and chopped, or use Brazil or macadamia nuts; 2 fresh red Thai chiles, seeded, and chopped; 2 teaspoons grape seed, corn, or other neutral oil; 1 shallot, minced; 2 garlic cloves, chopped; 1½ teaspoons grape seed, corn, or other neutral oil; 2 teaspoons ground turmeric; 4 boneless, skinless chicken breasts; One ½-inch piece fresh ginger, chopped; ½ teaspoon salt; 2 teaspoons ground chili powder; 1 lemongrass stalk, trimmed, smashed, and chopped; 1½ tablespoons sugar; 1½ teaspoons tamarind pulp, soaked in ½ cup hot water and drained; ¼ teaspoon salt, plus more to taste; 2 tablespoons rice vinegar; One 1-inch piece fresh ginger, minced; 4 kaffir lime leaves, chopped; 2 lemongrass stalks, trimmed, smashed, and chopped; 3 ounces kumquats

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

An incredibly flavorful version of grilled chicken breast. First, you make a dry rub marinade; this is followed by a generous spice-mix coating, and it is all topped off by a bright, refreshing sauce.

Ingredients

Kumquat-Lemongrass Dressing

¼ cup fresh lime juice
2 tablespoons rice vinegar
2

Asia
Main course
Gluten-free

Method

To make the dressing: Put the lime juice, vinegar, and sugar in a small saucepan and bring to a boil, stirring occasionally. Remove from the heat, add the lemongrass and lime leaves and steep until the mixture is cool to the touch. Strain through a fine-mesh sieve and set aside.
Cut the kumquats crosswise into ¼