If using chicken halves, ask the butcher to bone them for you.
Ingredients
Makes 6 small plates
Dressing;
Chicken:
For dressing:
Step 1
Bring first 5 ingredients to boil in medium saucepan over high heat, stirring until sugar dissolves. Cool lemongrass syrup; strain into small bowl.
Step 2
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.
For chicken:
Step 3
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.
Step 4
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.
Step 5
Set oven temperature at 450°F. Roast chicken on rack on same sheet until cooked through, about 25 minutes for halves and 14 minutes for parts.
Step 6
Transfer chicken halves to board. Cut each into 4 pieces, or cut each chicken breast in half and leave thighs intact. Arrange chicken on platter. Spoon dressing over; sprinkle with cilantro.
Step 7
*Available in the produce section of some supermarkets and Asian markets.
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Reviews (10)
Back to TopMy family really liked this recipe and asked me to repeat it in the future. Unfortunately kumquats were not in season and so I cut up clementines and also used lime zest rather than the kaffir lime leaves. Otherwise I followed the recipe exactly for chicken thighs with skin.
bmolnar
Lincoln, Nebraska
9/1/2014
This was an intriguing and delicious dish. I made this basically as described (including kumquats and kaffir lime leaves). It was a little too spicy for me, so I'd Next time, I'd back off on the cayenne and Thai red chile because it was a little too spicy for my (wimpy) tastes.
ceedubbva
Alexandria, VA
4/28/2013
I've been on an Asian cooking jag lately, and decided this looked fun. It wasn't hard, except for prepping the kumquats, which got tedious. I followed the recipe exactly, except that the thighs had skin and the breasts did not. This is important. The recipe works SO MUCH BETTER with skin on. The thighs with skin were moist and succulent, with a lovely crispy skin. The skinless breasts were just... not so great. My family loved this recipe, but I'm not keeping it for this reason. I felt that the taste of the turmeric in the rub gave the chicken a taste that was trying to be Indian, but it wasn't really Indian. It was something else, and it didn't really work for my palate. But if you ask my family, they think I'm nuts. One dimensional. Not me! That's my take on the rub. Now if you added some more curry spices... maybe.
quatfaux
Seattle, WA
3/21/2011
My husband & I both liked this recipe. The sauce is sweet and spicy. We used tangelos instead of kumquats. We reduced the fresh ginger to 1T, instead of 1/2 cup, and we also reduced the cayenne pepper.
bowen747b
8/30/2010
Very flavorful dish. Definitely serve with something subtle (rice & veggies), as the sauce and rub are a bit intense. My chicken only took 15 minutes to cook in the oven after broiling.
SanMateoMom
CA
12/19/2008
Great large group entertaining dish; rubbed and sauce made in advance. Made x4 with chicken breasts for 22 people with black sticky rice and veg. Substitute d chopped tangerine for unavailable kumquats, and added chopped red bell pepper for a bit more color. Seared chicken on gas grill rather than broiler. Meat was indeed very moist. A keeper!
chinsons2
Santa Cruz, CA
2/20/2008
After trying this recipe, I made just the dressing and used it on salmon - it was really good. DH thinks it was better on the salmon than on the chicken, but he likes fish better than chicken any day.....
jeanmarie9
Richmond, VA
10/5/2006
Spicy, sweet and savory and everyone kept commenting how moist the chicken was and were "impressed" although it was easy. I used breast and thighs with the bone in and it was great! Suggestions: Make the rub in advance and the sauce in advance so you just rub the chicken and cook it. It makes it easy for entertaining and the sauce was better after the flavors melded.
quangtam2159
LA
7/13/2005
Added a bit of cinnamon to the rub and used boneless, skinless chicken thighs. So yummy. My fiance said best chiken he ever ate, and he is not a poultry fan.Dressing accented this dish nicely but the chicken could stand alone.
Anonymous
El Dorado Hills, CA
4/29/2005
Fabulous!
Anonymous
Eastpointe, MI
2/22/2005
