BBQ |
Grilled Asian-Spiced Mango & Chicken |
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) |
In a large bowl, combine soy, oil, garlic, ginger, juniper berries, and orange peel. Add chicken; marinate 15 minute, turning often. 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).
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