All right, I admit, this sounds a little weird. But it’s really good, and shoots a little much-needed variety into the grilled chicken canon. Malanga is a tropical tuber, sort of like taro or dasheen, and it has a consistency and flavor very similar to chestnut. Find it at Latino markets or fancy grocery stores. You could use potato in a pinch, but try to get the malanga (or taro); it’s mysteriously good.
Grilled Balsamic Coffee Chicken Salad
2 lbs boneless skinless chicken thighs, rinsed
1 cup balsamic vinegar
1 cup freshly ground dark roasted coffee
1/4 cup Worcestershire sauce
2 tablespoons olive oil
2 tablespoons peanut oil
1 lb malanga, peeled & chopped (about 1 lb)
1/2 teaspoon salt
2 avocados, chopped
2 tomatoes, chopped
6 green onions, chopped
juice of 4 limes (about 1/4 cup)
Combine chicken, balsamic vinegar, coffee, and W-sauce in zip-lock bag; squeeze air out of bag and refrigerate for 4-6 hours. Remove from marinade, rinse well, and dry with paper towels. Coat with olive oil and grill over hot fire, turning often, until done, about 20-30 minutes. Allow chicken to cool for 10 minutes, then chop.
Heat peanut oil on high in large nonstick skillet until almost smoking. Add malanga, reduce heat to medium-high and cook until browned on all sides and done, about 20 minutes. Add chopped chicken and toss for 5 minutes.
While malanga is cooking, combine avocado, tomato, green onion, & lime juice in large bowl. When malanga and chicken are finished, add them to the vegetables. Stir, taste for salt, and serve on a bed of fresh spinach. Drizzle with olive oil if you like.