Asian-Spiced Grilled Chicken and Mango

  • 4 boneless and skinless chicken breasts
  • 2 firm, ripe mangoes
  • 2 oranges
  • 1 tablespoon ground coriander
  • 1 tablespoon Chinese five spice powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 6 cup frisee salad greens
  • 8 cups lettuce
  • 1/2 cup raspberries (optional)
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon juniper berries, crushed
  • 1 tablespoon grated orange peel
  • In a large bowl, combine soy sauce, olive oil, garlic, ginger, juniper berries, and orange peel. Add chicken and marinate 15 minutes, 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 and 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 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. It makes 4 servings.


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