Grilled Asian-Spiced Mango and Chicken

Grilled Asian-Spiced Mango and Chicken

Grilled Asian-Spiced Mango and Chicken

This recipe yields 4 servings

Ingredients

1/2 c reduced-sodium soy sauce

1/4 c olive oil

1 T garlic,minced

1 T fresh ginger,minced

1 T juniper berries,crushed

1 T orange peel,Grated

4 boneless chicken breasts

-skinless (about 1-1/2 lb

2 firm,ripe mangoes,(about 2

- lb total)

2 oranges

1 T coriander,Ground

1 T chinese five spice powder

1/4 t salt

1/4 t pepper

1/4 c balsamic vinegar

1 T dijon mustard

6 c frisee salad greens,(about

-1/2 lb),root ends

8 c butter leaves,(about 1 lb)

-rinsed and c

1/2 c raspberries (optional)

Preparation

In a large bowl, combine soy, oil, garlic, ginger, juniper berries, and orange peel. Add chicken; marinate 15 minute, turning often.

Meanwhile, with a sharp knife, cut skin from mangoes. Cut 2 rounded cheeks from each pit. Trim remaining 1/2-inch of flesh from edge of each mango; mince these trimmings and reserve for mango vinaigrette.

Cut and discard peel and white membrane from oranges. Slice each orange crosswise into 6 rounds; set aside.

Combine coriander, five spice, salt, pepper. Lift chicken from marinade; place on a baking sheet (reserve marinade for basting). Set mango cheeks on a lightly oiled grill above a solid bed of hot coals in a barbecue with a lid, or use a gas grill on high heat (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.

Baste chicken and mango with reserved marinade. Using a spatula, turn chicken and mangoes when they start to brown, in about 5 minutes. Baste again; cover barbecue.

Let chicken and mango cook until no pink remains when chicken is cut in thickest part, about 15 to 20 minutes; turn and baste chicken and mangoes every 5 minutes (depending on mango ripeness, cooking time may be less than for the chicken; remove mangoes when soft and seared).

Meanwhile, combine minced mango with vinegar and mustard. Mix with frisee and lettuce. Evenly divide among 4 dinner plates.

Lay the mangos cut side down; slice each into 3/8-inch wide slices, starting 1/2 inch from top down through wide bottom end. With a wide spatula, transfer slices to plates atop greens. Gently fan slices apart. Lay chicken and oranges next to mangoes; sprinkle with

raspberries.

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