Philippine-inspired grilled chicken marinated in vinegar, soy sauce, garlic, and bay leaves. Deeply savory with a touch of tang.
Ingredients
1/2 c reduced-sodium soy sauce 1/4 c olive oil
1 t garlic,minced
1 t fresh ginger,minced
1 t juniper berries,crushed 1 t orange peel,grated
4 boneless chicken breasts
-skinless (about 1-1/2 lb
2 firm,ripe mangoes,(about 2
- lb total)
2 oranges
1 t coriander,ground
1 t chinese five spice powder 1/4 t salt
1/4 t pepper
1/4 c balsamic vinegar 1 t dijon mustard
6 c frisee salad greens,(about
-1/2 lb),root ends
8 c butter leaves,(about 1 lb)
-rinsed and c
1/2 c raspberries (optional)
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