Recipe: Five-Spice Chicken Legs with Mango Salsa

FIVE-SPICE CHICKEN LEGS WITH MANGO SALSA

FOR THE FIVE-SPICE MARINADE:
1 1/2 tablespoons minced fresh ginger
1 1/2 tablespoons minced garlic
3 tablespoons soy sauce
3 tablespoons rice wine or sake
1 teaspoon toasted sesame oil
1 teaspoon dried chili flakes (optional)
1/2 tablespoon sugar
1 teaspoon five-spice powder (a spice blend available in the spice aisle of most supermarkets and at Asian groceries)
2 1/2 pounds chicken legs and thighs (about 5 or 6)
2 to 3 tablespoons virgin olive oil (for oiling the grill)
FOR THE MANGO SALSA:
4 ripe mangoes, each about 1 pound, peeled and cut into 1/4-inch dice
1 medium red onion, peeled and minced
1 teaspoon ground cumin
Juice of 2 limes (about 6 tablespoons)
1/4 cup chopped cilantro leaves
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper

Prepare the marinade by mixing all ingredients in a bowl. Put the chicken in a bowl and pour in the marinade. Toss lightly to coat. Cover and let marinate in the refrigerator for at least 1 hour or overnight, if possible.

WHEN READY TO COOK:
To prepare the salsa, combine all ingredients. Toss gently to mix and place in a serving bowl.

Prepare a medium-hot fire for grilling, or preheat a gas grill and place the rack about 3 inches from the source of heat. Brush the grill with olive oil and arrange the chicken on top. Cover and cook 12 to 13 minutes per side, if using legs and thighs. . To test for doneness, pierce the thickest part of the meat with a sharp knife. The meat should be opaque all the way through, and the juice should run clear.

Place the chicken on a platter and serve with the mango salsa and a side vegetable.

Servings: 6
Adapted from source: Simple and Delicious Recipes for Great Health by Nina Simonds