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Grilled Asian-Spiced Mango & Chicken: Date Added: 10 Nov 2009
Listed in: Barbecue / BBQ - Poultry
Ingredients

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
4 boneless chicken breasts; skinless (about 1-1/2 lb
2 firm, ripe mangoes; (about 2 lb total)
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; (about 1/2 lb), root ends
8 cup butter leaves; (about 1 lb) rinsed and c
1/2 cup raspberries (optional)

Cooking Instructions

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 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.


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