Kumquat Cherry Grilled Chicken

May 3, 2011

in Entrees,Recipes

By Riki Shore

Kumquat Cherry Grilled Chicken

This simple chicken recipe looks elegant and tastes great. Serve it with your favorite grilled vegetables (here shown with zucchini, yellow crookneck squash, red onion and garlic) and steamed rice, and save leftovers for a tasty lunch. If you don’t have kumquat marmalade, substituting apricot preserves works just as well.

CHICKEN

2 boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

1. Pound chicken breasts between two layers of wax paper until 1/4 inch thick.
2. Place chicken in a Ziploc bag with all the remaining ingredients. Close the bag and shake it well until chicken is coated all over with marinade. Marinate in the refrigerator at least 1 hour, but preferably overnight.
3. About 30 minutes before you’re ready to eat, remove the chicken from the refrigerator and allow it to rest at room temperature for 15 minutes.
4. Prepare an outdoor grill or preheat a grill pan over med-high heat. Grill chicken about 7 – 8 minutes per side, until the internal temperature reaches 160 degrees.

KUMQUAT CHERRY SAUCE

1/2 cup kumquat marmalade
1 1/2 tablespoons wheat-free tamari
1 tablespoon dijon mustard
1 tablespoon unsalted butter
1 tablespoon dried cherries
1 teaspoon honey
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

1. Cook the marmalade, tamari, mustard, butter, salt and pepper in a small saucepan over medium heat, stirring, until the butter is melted and everything is incorporated. Turn heat to low.
2. Add the cherries and honey to the sauce, stirring. Keep the sauce warm until the chicken finishes cooking.

To serve, slice the chicken breasts in 1/2 inch strips. Plate them alongside some veggies and steamed rice and top with a generous amount of sauce and a sprinkle of sesame seeds.

{ 1 comment }

Dianne May 16, 2011 at 9:04 am

Tried this meal out on some dinner guests and it was a big hit! It was a simple recipe to follow (used apricot preserves in place of kumquat marmalade) and it was delicious. It will become a weekly staple in our household.

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