Recipe - Marinated Grilled Chicken With Black Bean And Mango Salsa

6 tablespoon Olive oil
One fourth cup White wine vinegar
1 One half tablespoon Coarsely grated ginger
(fresh or frozen)
One half tablespoon Ground coriander
One half tablespoon Ground cumin
1 One half tablespoon Dijion mustard
Freshly ground black pepper
to taste
6 small Whole skinless; boneless
chicken breasts, halves
Black bean and mango salsa
(see recipe)
Sprigs of fresh cilantro for
garnish

Combine oil, vinegar, ginger, coriander cumin, mustard and pepper, blend
well. Place chicken in a glass or ceramic baking dish and pour all but 2
Tbs of marinade over chicken pieces making sure all are coated. Cover and
refrigerate and marinate up to two days, turning the pieces a few times.
Refrigerate reserved marinate.

To serve, prepare charcoal grill, remove chicken from marinate and discard
he marinate left in dish. Grill the chicken basting with reserved
marinates, until chicken is cooked 68 minutes, turning over once or twice.

Spread salsa in a serving platter and arrange the chicken on top, Decorate
with sprigs of cilantro. Serves: 6 Posted to JEWISHFOOD digest V97 #236 by
Sara Sutherland msuther@gte.net on Aug 21, 1997