Grilled asian-spiced mango & chicken

4 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
½ cup Reduced-sodium soy sauce
¼ cup Olive oil
1 tablespoon Garlic; minced
1 tablespoon Fresh ginger; minced
1 tablespoon Juniper berries; crushed
1 tablespoon Grated orange peel
4 Boneless chicken breasts; skinless (about 1-1/2 lb total)
2 Firm, ripe mangoes; (about 2 lb total)
2 Oranges
1 tablespoon Ground coriander
1 tablespoon Chinese five spice powder
¼ teaspoon Salt
¼ teaspoon Pepper
¼ cup Balsamic vinegar
1 tablespoon Dijon mustard
6 cups Frisee salad greens; (about 1/2 lb), root ends trimmed, rinsed, and crisped (other salad greens may be used)
8 cups Butter leaves; (about 1 lb) rinsed and crisped
½ cup Raspberries (optional)

Directions

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 ½-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 mangoes cut side down; slice each into ⅜-inch wide slices, starting ½ 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.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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