Grilled Asian-Spiced Mango & Chicken
Yield: 4 Servings
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)
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
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