1/2 c 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
2 firm ripe mangoes
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
8 c butter leaves
1/2 c raspberries
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 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 with 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 raspberries.