Grilled Asian-Spiced Mango & Chicken

Grilled Asian-Spiced Mango & Chicken

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Date December 24, 2015
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CrownBBQ A Delicious chicken recipe with a twist.
From Category Chicken

Posted In Chicken Recipes


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
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
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
frisee and lettuce. 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


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 chopped
1/2 c raspberries (optional)

  • PREP n/a
  • COOK n/a
  • READY IN 1 h
  • DIFFICULTY Intermediate
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