Directions

• 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