Grilled Asian-Spiced Mango & Chicken

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Servings: 4 Difficulty: Advanced
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Grilled chicken and mango with Asian spices and balsamic vinaigrette
Grilled Asian-Spiced Mango & Chicken recipe image
Grilled Asian-Spiced Mango & Chicken recipe image
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Grilled Asian-Spiced Mango & Chicken

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 320.9

Description

This vibrant dish marries the savory depth of Asian spices with the natural sweetness of ripe mangoes. Boneless chicken breasts are marinated in a fragrant blend of soy sauce, olive oil, minced garlic, ginger, and crushed juniper berries, infusing the meat with complex aromatics. Grilled alongside thick slices of firm mango, the fruit caramelizes slightly, creating a beautiful contrast to the juicy chicken. The dish is served over a crisp bed of frise and butter lettuce, tossed in a zesty vinaigrette made from mango trimmings and balsamic vinegar.

Ingredients

Directions

  1. In a large bowl, combine soy sauce, olive oil, minced garlic, minced ginger, crushed juniper berries, and grated orange peel to create the marinade.
  2. Add the chicken breasts to the bowl, ensuring they are fully coated. Cover and refrigerate for 15 minutes, turning occasionally.
  3. Meanwhile, peel the mangoes with a sharp knife. Cut two rounded cheeks from each pit. Trim the remaining flesh from the edges of the pits and mince these trimmings for the vinaigrette.
  4. Peel the oranges, removing the white membrane, and slice each crosswise into 6 rounds. Set aside.
  5. In a small bowl, combine ground coriander, Chinese five spice, salt, and pepper.
  6. Lift the chicken from the marinade, reserving the marinade for basting. Place the chicken on a baking sheet and sprinkle with the spice mixture.
  7. Preheat a grill to high heat. Lightly oil the grill grates.
  8. Place the chicken and mango cheeks on the grill. Close the lid.
  9. Baste the chicken and mangoes with the reserved marinade. Grill for 5 minutes, then flip using a spatula.
  10. Baste again and cover the grill. Cook until the chicken is no longer pink in the thickest part and the mangoes are soft and seared, about 15 to 20 minutes total, turning and basting every 5 minutes.
  11. While grilling, combine the minced mango trimmings, balsamic vinegar, and Dijon mustard in a bowl to make the vinaigrette. Toss with the frise and butter leaves.
  12. Divide the salad greens evenly among 4 dinner plates.
  13. Lay the grilled mangoes cut-side down on a cutting board. Slice each into 3/8-inch wide slices.
  14. Transfer the mango slices to the plates atop the greens, fanning them out gently.
  15. Arrange the grilled chicken and orange slices next to the mangoes.
  16. Sprinkle with raspberries if using, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 320.9kcal
% Daily Value *
Total Fat 18.7g29%
Saturated Fat 3.1g16%
Cholesterol 85.0mg29%
Sodium 1765.7mg74%
Total Carbohydrate 3.2g2%
Dietary Fiber 0.4g2%
Sugars 0.6g
Protein 33.7g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety Note: Do not reuse the marinade that touched raw chicken. If you wish to use it for basting, boil it for 2 minutes before brushing it on the food during the last few minutes of cooking.

Mango Selection: Choose mangoes that are firm but yield slightly to pressure. If they are too soft, they may fall apart on the grill.

Salad Greens: Frise and butter lettuce can be replaced with other sturdy greens like arugula or spinach if preferred.

Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.

Keywords: grilled chicken, asian spice, mango, juniper berry, ginger, garlic, soy sauce, summer dinner, salad, frisee, barbecue, glazed chicken, fruit salad, healthy main, orange slices, balsamic vinaigrette
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