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Asian-Spiced Grilled Chicken and Mango

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1Asian-Spiced Grilled Chicken and Mango Empty Asian-Spiced Grilled Chicken and Mango on 30th September 2009, 11:23 am

4 boneless and skinless chicken breasts
2 firm, 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 lettuce
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


1.In a large bowl, combine soy sauce, olive oil, garlic, ginger, juniper berries, and orange peel. Add chicken and marinate 15 minutes, turning often.

2.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.

3.Cut and discard peel and white membrane from oranges. Slice each orange crosswise into 6 rounds. Set aside. Combine coriander, five spice, salt, pepper.

4.Lift chicken from marinade and place on a baking sheet (reserve marinade for basting).

5.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.

6.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).

7.Meanwhile, combine minced mango with vinegar and mustard. Mix with frisee and lettuce.

8.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. It makes 4 servings.

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