subject: Grilled Asian-Spiced Mango and Chicken [print this page] 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
