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@...