Grilled asian-spiced mango and chicken Recipe

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Grilled asian-spiced mango and chicken

Artist:	_	Yield:	4
Categories:	Asian, Chicken, Chinese, Ethnic, Fruits, Grilled, Poultry	Rating:	0
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Ingredients:

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

Procedures:

1	In a large bowl, combine soy, oil, garlic, ginger, juniper berries, and orange peel.
2	Add chicken; marinate 15 minute, turning often.
3	meanwhile, with a sharp knife, cut skin from mangoes.
4	Cut 2 rounded cheeks from each pit.
5	Trim remaining ?inch of flesh from edge of each mango; mince these trimmings and reserve for mango vinaigrette.
6	Cut and discard peel and white membrane from oranges.
7	Slice each orange crosswise into 6 rounds; set aside.
8	combine coriander, five spice, salt, pepper.
9	Lift chicken from marinade; place on a baking sheet (reserve marinade for basting).
10	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.
11	Baste chicken and mango with reserved marinade.
12	Using a spatula, turn chicken and mangoes when they start to brown, in about 5 minutes.
13	Baste again; cover barbecue.
14	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).
15	meanwhile, combine minced mango with vinegar and mustard.
16	Mix with frisee and lettuce.
17	Evenly divide among 4 dinner plates.
18	lay mangoes cut side down; slice each into 3/8-inch wide slices, starting ?inch from top down through wide bottom end.
19	With a wide spatula, transfer slices to plates atop greens.
20	Gently fan slices apart.
21	Lay chicken and oranges next to mangoes; sprinkle with raspberries.
22	shared and mm by judi m.
23	Phelps.