Asian-Spiced Grilled Chicken and Mango

Ingredients:

4 boneless chicken breasts, skinless
2 ripe mangoes
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
8 cups butter leaves
1/2 cup raspberries (optional)

Chicken Marinade:
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

Directions:

In a large bowl, combine soy sauce, olive oil, garlic, ginger, juniper berries, and orange peel. Add chicken and marinate 15 minutes, turning often.
Meanwhile, cut skin from mangoes. Cut 2 rounded cheeks from each pit. Trim remaining 2 cm 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 and 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; 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 1 cm-wide slices, starting 2 cm 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.

Serve hot. Enjoy!

Badleeshah