Grilled Asian Marinated Chicken with Mango Puree And Napa Slaw

Course : Grilling
Serves: 4
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1 cup hoisin sauce
2 tablespoons sambal
2 tablespoons minced garlic
2 tablespoons minced ginger
1/2 cup Chinese rice wine -- (shaoxing) or red wine
1/4 cup chopped scallions
4 pieces chicken -- legs, thighs or breasts , (up to 6)
2 medium ripe mangoes -- peeled and roughly -- chopped
1 medium jalapeno -- stem removed
1 medium lime -- juice of
1/4 cup canola oil
1 teaspoon salt
1 teaspoon pepper
1/2 cup fish sauce
1/2 cup rice wine vinegar
1/2 tablespoon chili flakes
1/2 bunch basil -- chiffonade
1/2 tablespoon sugar
3 cups Napa cabbage -- chiffonade
1 cup shredded carrots
1 cup bean sprouts
1/2 cup scallion -- chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon pepper
1 tablespoons scallions

Preparation / Directions:

For grilled chicken: In a bowl, combine hoisin, sambal, garlic, ginger, rice wine and scallions. Place chicken pieces in a shallow dish and cover with marinade. Marinate for at least 2 hours or up to 24, refrigerated. Preheat the grill. Season the chicken with salt and pepper and grill, turning occasionally, until done, about 20 minutes. For mango puree: In a blender, puree mango, jalapeno and lime juice until smooth. Slowly add the oil in a steady stream, with the motor running. Season with salt and pepper. For the slaw: In a bowl, whisk together the fish sauce, vinegar, chili flakes, basil and sugar. In a large bowl, toss together the cabbage, carrots, sprouts and scallions. Toss with the vinaigrette and taste for seasoning. Let rest for 10 minutes before serving. To serve: On a large platter, make a decorative pattern with the mango puree. Place a mound of slaw in the middle and surround with the chicken. Garnish with black pepper and scallions.

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