Michael's Grilled Chicken with Mango Mint Salsa

Chef Michael Andrews' "piece de resistance!" (Well, that and his Tres Leches (with 2 secret ingredients!) served at Havana Harry's, Coral Gables, Florida.) Serves 4 - 6.

To marinate the chicken:

… olive oil

… balsamic vinegar

… crushed clove of garlic

… bay leaf

… ground thyme

… marjoram

… salt and pepper

… 4 to 6 skinless chicken breasts

In a shallow pan, blend the oil, vinegar, garlic, herbs, salt and pepper to taste. Let stand in the refrigerator for at least one hour, flipping occasionally.

For the sauce:

… 3 mangoes, peeled and diced

… 1 cup of chopped mint

… 1 tablespoon minced or grated fresh ginger

… 2 cloves minced garlic

… 2 tablespoons rice vinegar

Toss all the sauce ingredients in a bowl. May stand at room temperature for up to 30 minutes before serving. Otherwise, refrigerate.

Grill (or broil) the marinated chicken. Serve topped with the salsa. Delicious alongside basmati rice.