Marinated grilled chicken with black bean and mango salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive oil |
| ¼ | cup | White wine vinegar |
| 1½ | tablespoon | Coarsely grated ginger (fresh or frozen) |
| ½ | tablespoon | Ground coriander |
| ½ | tablespoon | Ground cumin |
| 1½ | tablespoon | Dijion mustard |
| Freshly ground black pepper to taste | ||
| 6 | smalls | Whole skinless; boneless chicken breasts, halves |
| Black bean and mango salsa (see recipe) | ||
| Sprigs of fresh cilantro for garnish | ||
Directions
Combine oil, vinegar, ginger, coriander cumin, mustard and pepper, blend well. Place chicken in a glass or ceramic baking dish and pour all but 2 Tbs of marinade over chicken pieces making sure all are coated. Cover and refrigerate and marinate up to two days, turning the pieces a few times.
Refrigerate reserved marinate.
To serve, prepare charcoal grill, remove chicken from marinate and discard he marinate left in dish. Grill the chicken basting with reserved marinates, until chicken is cooked 6-8 minutes, turning over once or twice.
Spread salsa in a serving platter and arrange the chicken on top, Decorate with sprigs of cilantro. Serves: 6 Posted to JEWISH-FOOD digest V97 #236 by Sara Sutherland <msuther@...> on Aug 21, 1997